Evaluation of the chemical, sensory and volatile...

Food Research International 2018 / 07 Vol. 109

Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages

Monteiro, Sabrina Sauthier, Ribeiro, Stephanie Reis, Soquetta, Marcela Bromberger, Pires, Felipe Jacob, Wagner, Roger, da Rosa, Claudia Severo
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Volume:
109
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.04.033
Date:
July, 2018
File:
PDF, 334 KB
english, 2018
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