00842nam a2200217 a 450000100080000000500110000800800410001910000220006024500990008226001250018130000160030652001790032265000170050165000110051865000100052965000090053965000090054865300220055770000190057970000260059819081832023-10-10       2011    bl uuuu     u00u1 u    #d1 aBIASOTO, A. C. T.  aComparison of different extraction methods to isolate aroma volatiles from cashew apple juice.  aIn: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 13., 2011, Zaragoza. Book of abstracts... Zaragora: University of Zaragozac2011  ap. 254-255.  aThus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice.  aCashew fruit  aJuices  aAroma  aCaju  aSuco  aComposto volátil1 aSAMPAIO, K. L.1 aSILVA, M. A. A. P. da