VOLATILE COMPOUNDS IDENTIFIED IN BARBADOS CHERRY ‘BRS-366 JABURÚ’
In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of vola...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Rondonópolis
2016-07-01
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| Series: | Scientific Electronic Archives |
| Subjects: | |
| Online Access: | http://www.seasinop.com.br/revista/index.php?journal=SEA&page=article&op=view&path%5B%5D=352&path%5B%5D=pdf |