USE OF A CHEMOMETRIC METHOD TO EVALUATE THE EFFECT OF DRYING TEMPERATURE ON THE CHEMICAL CONSTITUENTS OF JABOTICABA SKINS

Tamara R. Marques; ANGELITA DUARTE CORRÊA; Ana Paula de Carvalho Alves

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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USE OF A CHEMOMETRIC METHOD TO EVALUATE THE EFFECT OF DRYING TEMPERATURE ON THE CHEMICAL CONSTITUENTS OF JABOTICABA SKINS

Tamara R. Marques ; ANGELITA DUARTE CORRÊA ¹ ; Ana Paula de Carvalho Alves ²

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Tamara R. Marques; ANGELITA DUARTE CORRÊA; Ana Paula de Carvalho Alves. USE OF A CHEMOMETRIC METHOD TO EVALUATE THE EFFECT OF DRYING TEMPERATURE ON THE CHEMICAL CONSTITUENTS OF JABOTICABA SKINS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/use-of-a-chemometric-method-to-evaluate-the-effect-of-drying-temperature-on-the?lang=en>. Acesso em: 11 Nov. 2026. Copy citation

Tamara R. Marques, 2022, USE OF A CHEMOMETRIC METHOD TO EVALUATE THE EFFECT OF DRYING TEMPERATURE ON THE CHEMICAL CONSTITUENTS OF JABOTICABA SKINS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/use-of-a-chemometric-method-to-evaluate-the-effect-of-drying-temperature-on-the?lang=en>. Copy citation

Tamara R. Marques. (2022, May). USE OF A CHEMOMETRIC METHOD TO EVALUATE THE EFFECT OF DRYING TEMPERATURE ON THE CHEMICAL CONSTITUENTS OF JABOTICABA SKINS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Tamara R. Marques, USE OF A CHEMOMETRIC METHOD TO EVALUATE THE EFFECT OF DRYING TEMPERATURE ON THE CHEMICAL CONSTITUENTS OF JABOTICABA SKINS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/use-of-a-chemometric-method-to-evaluate-the-effect-of-drying-temperature-on-the?lang=en Copy citation

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¹ DEPARTAMENTO DE QUÍMICA/UNIVERSIDADE FEDERAL DE LAVRAS ;

² Química

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Food Processing

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