01290naa a2200421 a 450000100080000000500110000800800410001902400390006010000200009924501180011926000090023765000180024665000330026465000230029765000360032065000110035665000090036765000190037665000120039565300260040765300280043365300100046165300170047165300250048865300250051365300170053865300170055565300290057265300400060170000160064170000220065770000250067970000230070470000230072770000230075070000200077377300750079321408742022-03-16       2022    bl uuuu     u00u1 u    #d7 a10.1080/15538362.2022.20370372DOI1 aPINHEIRO, A. M.  aResponse surface methodology optimization of blended fruit nectarbcashew apple and açai.h[electronic resource]  c2022  aNectar plants  aResponse surface methodology  aSensory evaluation  aTropical and subtropical fruits  aAçaí  aCaju  aFruta Tropical  aNéctar  aAvaliação sensorial  aBioativos fitoquímicos  aBlend  aCashew apple  aCompostos funcionais  aFunctional compounds  aOptimization  aOtimização  aPhytochemical bioactives  aResposta metodologia de superfície1 aMAIA, G. A.1 aFIGUEIREDO, R. W.1 aAZEREDO, H. M. C. de1 aOLIVEIRA, L. DE S.1 aSILVA, M. DE F. G.1 aSILVA, L. M. R. DA1 aSOUSA, P. H. M.  tInternational Journal of Fruit Sciencegv. 22, n. 1, p. 275-286, 2022.