00845naa a2200277 a 450000100080000000500110000800800410001902400530006010000190011324500980013226000090023065000210023965000200026065300100028065300160029065300160030665300230032265300170034565300150036270000230037770000220040070000200042270000180044270000240046077300830048421230552020-08-14       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ifset.2020.1023632DOI1 aCAMPELO, P. H.  aModulation of aroma and flavor using glow discharge plasma technology.h[electronic resource]  c2020  aSesquiterpenoids  aMyrciaria Dubia  aCG-MS  aCold plasma  aPlasma frio  aSesquiterpenóides  aTerponóides  aTerponoids1 aALVES FILHO, E. G.1 aSILVA, L. M. A. e1 aBRITO, E. S. de1 aRODRIGUES, S.1 aFERNANDES, F. A. N.  tInnovative Food Science & Emerging Technologiesgv. 62, art. no. 102363, 2020.