00736nam a2200169 a 450000100080000000500110000800800410001910000230006024501070008326002490019065300240043965300210046365300170048470000250050170000250052670000150055118832012017-05-29       2010    bl uuuu     u00u1 u    #d1 aGARRUTI, D. dos S.  aChanges in the key odour-active compounds and sensory profile of cashew apple juice during processing.  aIn: WEURMAN SYMPOSIUM, 12., 2008, Interlaken, Suíça. Expression of Multidisciplinary Flavour Science: Proceedings of the 12th Weurman Symposium. Winterthur, Alemanha: Zürcher Hochschule für Angewandte Wissenschaften, 2010. p. 215-218.c2010  aCompostos voláteis  aPerfil sensorial  aSuco de caju1 aFACUNDO, H. V. de V.1 aSOUZA NETO, M. A. de1 aWAGNER, R.