sensorial analyses

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1

Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.

Bigão, Vítor Luiz Caleffo Piva;da Silva, Jonas Joaquim Mangabeira;Cassiano, Murilo Henrique Anzolini...

2024 Food chemistry DOI: 10.1016/j.foodchem.2... 46 views

2

production of cheese goat milk, “camponês” kind, with different levels of lactic ferment produção de queijo de leite de cabra, tipo "camponês", com diferentes níveis de fermento lático

;Maria José Baptista Barbosa;Rejane Machado Cardozo;Vera Lúcia Ferreira de Souza

2008 revista brasileira de saúde e produção animal 205 views

3

produção e caracterização de frutos de bananeira 'prata-anã'e 'prata-zulu' production and characterization of 'prata anã'and 'prata zulu' banana fruits

;Erval Rafael Damatto Júnior;André José de Campos;Luciana Manoel;Gláucia Cristina Moreira;Sarita Leo...

2005 technocom DOI: 10.1590/S0100-294520... 197 views

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Food chemistry

ISSN: 1873-7072 873 views

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volatile organic compounds Gas chromatography color aroma counterfeit whiskeys aquaculture fisheries production storageplant culture armazenamento prata zulu