Subjects: AROMATIZANTES, CHOCOLATE, COMPOSTOS VOLÁTEIS, FARINHAS, JACA, RESÍDUOS INDUSTRIAIS, SEMENTES
ABNT
SPADA, Fernanda Papa. Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application. 2017. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2017. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/. Acesso em: 08 out. 2024.APA
Spada, F. P. (2017). Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/NLM
Spada FP. Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application [Internet]. 2017 ;[citado 2024 out. 08 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/Vancouver
Spada FP. Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application [Internet]. 2017 ;[citado 2024 out. 08 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/