Chemical composition of thermally processed coconut water evaluated by GC–MS, UPLC-HRMS, and NMR

Simple item page
dc.contributor.authorAline G. Cunha
dc.contributor.authorElenilson G. Alves Filho
dc.contributor.authorLorena Mara A. Silva
dc.contributor.authorPaulo Riceli V. Ribeiro
dc.contributor.authorTigressa Helena S. Rodrigues
dc.date.accessioned2021-02-26T07:15:02Z
dc.date.available2021-02-26T07:15:02Z
dc.date.issued2020
dc.identifier.citationFood Chemistry 324 (2020) 126874en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8092
dc.language.isoenen_US
dc.subjectcocos nuciferaen_US
dc.subjectsterilizationen_US
dc.subjectmultivariate analysisen_US
dc.subjectmetabolitesen_US
dc.titleChemical composition of thermally processed coconut water evaluated by GC–MS, UPLC-HRMS, and NMRen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Chemical composition of thermally.pdf
Size:
1.26 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Coconut