Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice.
Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice.
Author(s): BIASOTO, A. C. T.; SAMPAIO, K. L.; SILVA, M. A. A. P. da
Summary: Thus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice.
Publication year: 2011
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Semi-arid Region
Keywords: Aroma, Caju, Cashew fruit, Composto volátil, Juices, Suco
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.