Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

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Volatile profile of cashew apple juice fibers from different production steps.Comparison of techniques for the isolation of volatiles from cashew apple juice.Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages.

P2860

Q39307409-0771352A-4F59-408D-8637-3C023472C3E4 Q50051855-19DD9CCD-A88B-4BBB-B173-2773948153D8 Q51806353-DB098D74-00AF-4563-BA48-AEA1F42D0217

P2860

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

Item

http://www.wikidata.org/entity/Q50518467

description

2011 nî lūn-bûn

@nan

2011年の論文

@ja

2011年学术文章

@wuu

2011年学术文章

@zh

2011年学术文章

@zh-cn

2011年学术文章

@zh-hans

2011年学术文章

@zh-my

2011年学术文章

@zh-sg

2011年學術文章

@yue

2011年學術文章

@zh-hant

name

Aroma volatiles recovered in t ...... .) juice during concentration.

@en

Aroma volatiles recovered in the water phase of cashew apple

@nl

type

Item

label

Aroma volatiles recovered in t ...... .) juice during concentration.

@en

Aroma volatiles recovered in the water phase of cashew apple

@nl

prefLabel

Aroma volatiles recovered in t ...... .) juice during concentration.

@en

Aroma volatiles recovered in the water phase of cashew apple

@nl

P1476

Aroma volatiles recovered in t ...... .) juice during concentration.

@en

P2093

Karina L Sampaio

http://www.w3.org/2001/XMLSchema#string

Maria Aparecida Ap Da Silva

http://www.w3.org/2001/XMLSchema#string

Maria Regina B Franco

http://www.w3.org/2001/XMLSchema#string

Natalia S Janzantti

http://www.w3.org/2001/XMLSchema#string

P2860

Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)

Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber.

Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.

Influence of packaging on the aroma stability of strawberry syrup during shelf life.

Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.

Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O.

Analysis of volatile compounds in some typical Brazilian fruits and juices by SPME-GC method.

P304

1801-1809

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P31

scholarly article

P356

10.1002/JSFA.4385

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P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Deborah dos Santos Garruti

P577

2011-03-29T00:00:00Z

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P5875

51227286

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P698

21681760

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P921

(2Z)-2-penten-1-ol

Anacardium occidentale

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

about

P2860

P2860

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P50

P577

P5875

P698

P921

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P50

P577

P5875

P698

P921