Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Renata T. Nassu"'
Autor:
Vanessa C. Francisco, Larissa C. Almeida, Stanislau Bogusz Junior, João Oiano Neto, Renata T. Nassu
Publikováno v:
Química Nova, Vol 43, Iss 4, Pp 435-441
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been w
Externí odkaz:
https://doaj.org/article/bd12f90c35e74033a569a56b232e664e
Autor:
Keila N. Cavalcante, Jessica F. Feitor, Sinara T.B. Morais, Renata T. Nassu, Lilia M. Ahrné, Daniel R. Cardoso
Publikováno v:
International Dairy Journal. 142:105650
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::715dadecc8a0db9baf2f2497ee6101d1
https://doi.org/10.1016/j.idairyj.2023.105650
https://doi.org/10.1016/j.idairyj.2023.105650
Publikováno v:
CABI Reviews. 2021
Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd32f6ed54f739f052aa1068f1e726aa
https://doi.org/10.1079/pavsnnr202116038
https://doi.org/10.1079/pavsnnr202116038