المؤلفون: Deborah dos Santos Garruti, Nayra de Oliveira Frederico Pinto, Victor Costa Castro Alves, Maria Flávia Azevedo da Penha, Eric de Castro Tobaruela, Ídila Maria da Silva Araújo

المصدر: Food Science and Technology, Vol 33, Iss suppl 1, Pp 102-108 (2013)

مصطلحات موضوعية: análise de aroma, HS-SPME/GC-MS, método CATA, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016&lng=en&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/4c9642ae1ea1471397a74c965bdb894e

الاتاحة: https://doi.org/10.1590/S0101-20612013000500016
https://doaj.org/article/4c9642ae1ea1471397a74c965bdb894e

المؤلفون: Mercedes Concórdia Carrão-Panizzi, Guilherme S. Braga, Fernando Josepetti Fonseca, Sandra Maria Zoldan

المساهمون: SANDRA MARIA ZOLDAN, GUILHERME DE SOUZA BRAGA, FERNANDO JOSEPETTI FONSECA, MERCEDES CONCORDIA CARRAO PANIZZI, CNPT.

المصدر: Brazilian Archives of Biology and Technology v.57 n.5 2014
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Brazilian Archives of Biology and Technology, Volume: 57, Issue: 5, Pages: 797-802, Published: OCT 2014
Brazilian Archives of Biology and Technology, Vol 57, Iss 5, Pp 797-802 (2014)

مصطلحات موضوعية: Análise de aroma, Soja, Multidisciplinary, vegetable types, Sistema língua eletrônica, Chemistry, lcsh:Biotechnology, Electronic tongue, Analytical chemistry, food and beverages, Electronic tongue system, chemical sensors, special soybean grains, Distilled water, beany flavor, lcsh:TP248.13-248.65, Glycine, Principal component analysis, SENSORES QUÍMICOS, Flavor

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::326044c14f9065a292d99edd12a9a8cc
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500797

المؤلفون: Deborah dos Santos Garruti, Eric de Castro Tobaruela, Maria Flávia Azevedo da Penha, Nayra de Oliveira Frederico Pinto, Victor Costa Castro Alves, Ídila Maria da Silva Araújo

المصدر: Food Science and Technology v.33 suppl.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss suppl 1, Pp 102-108 (2013)
Food Science and Technology, Volume: 33 Supplement 1, Pages: 102-108, Published: FEB 2013

مصطلحات موضوعية: check-all-that-apply (CATA), biology, Chemistry, flavor analysis, Frequency data, lcsh:TX341-641, biology.organism_classification, HS-SPME/GC-MS, método CATA, Capsicum chinense, análise de aroma, Pepper, lcsh:Technology (General), lcsh:T1-995, Cultivar, Food science, Gas chromatography–mass spectrometry, lcsh:Nutrition. Foods and food supply, Flavor, Aroma, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8f092ff90fcb41708ffa1bfb8af99f5
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016