GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute (2024)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; BOGUSZ JUNIOR, STANISLAU - IQSC ; PURGATTO, EDUARDO - FCF ; SPADA, FERNANDA PAPA - FCF
- Unidades: ESALQ; IQSC; FCF
- DOI: 10.3390/fermentation10050228
- Subjects: AROMATIZANTES; BEBIDAS NÃO ALCOÓLICAS; CACAU; CHOCOLATE; JACA; OLFATO; SEMENTES; SUBPRODUTOS COMO ALIMENTO
- Keywords: Pirazinas; Odor-ativo
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Fermentation
- ISSN: 2311-5637
- Volume/Número/Paginação/Ano: v. 10, art. 228, p. 1-14, 2024
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
SPADA, Fernanda Papa et al. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute. Fermentation, v. 10, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10050228. Acesso em: 01 jan. 2026. -
APA
Spada, F. P., Alencar, S. M. de, Bogusz Junior, S., & Purgatto, E. (2024). GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute. Fermentation, 10, 1-14. doi:10.3390/fermentation10050228 -
NLM
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute [Internet]. Fermentation. 2024 ; 10 1-14.[citado 2026 jan. 01 ] Available from: https://doi.org/10.3390/fermentation10050228 -
Vancouver
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute [Internet]. Fermentation. 2024 ; 10 1-14.[citado 2026 jan. 01 ] Available from: https://doi.org/10.3390/fermentation10050228 - Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder
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Informações sobre o DOI: 10.3390/fermentation10050228 (Fonte: oaDOI API)
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