01013naa a2200337 a 450000100080000000500110000800800410001902400520006010000170011224501450012926000090027465000160028365000170029965000130031665000230032965000270035265000090037965000230038865000150041165300230042665300190044965300190046865300170048765300160050470000230052070000220054370000250056570000200059070000230061077300420063321320182022-01-14       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.fbio.2021.1009312DOI1 aBRAGA, D. C.  aMultivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes.h[electronic resource]  c2021  aAstringency  aCashew fruit  aPeduncle  aPhenolic compounds  aAnacardium Occidentale  aCaju  aComposto Fenólico  aPedúnculo  aÁcido anacárdico  aAdstringência  aAnacardic acid  aPseudo fruta  aPseudofruit1 aALVES FILHO, E. G.1 aRIBEIRO, P. R. V.1 aARAÚJO, I. M. DA S.1 aBRITO, E. S. de1 aGARRUTI, D. dos S.  tFood Biosciencegv. 41, 100931, 2021.