Rafael Donizete Dutra Sandes | SLACA 2019 | Galoá Proceedings

Federal University of Sergipe

Rafael Donizete Dutra Sandes

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POTENTIAL OF PINEAPPLE PROCESSING RESIDUE AS A SUBSTRATE FOR PRODUCTION OF AROMA COMPOUNDS USING BASIDIOMYCETE
Mônica Silva de Jesus ¹
Hannah Caroline Santos Araújo ¹
Rafael Donizete Dutra Sandes ¹
Maria Terezinha Santos Leite Neta ¹
NARENDRA NARAIN ¹
¹ Laboratory of Flavor and Chromatographic Analysis - Federal University of Sergipe
vol. 4, 2019 -
117163

6. Biochemistry and Biotechnology - food science (BB)

Pôster
Aroma Profile of Murcott (Citrus reticulata X Citrus sinensis) and Ponkan (Citrus reticulata BLANCO) Tangerines by Stir Bar Sorptive Extraction.
Airla Carla Pires de Siqueira ¹
Rafael Donizete Dutra Sandes ¹
Juliete Pedreira Nogueira ¹
Hannah Caroline Santos Araújo ¹
Mônica Silva de Jesus ¹
Maria Terezinha Santos Leite Neta ¹
NARENDRA NARAIN ¹
¹ Universidade Federal de Sergipe
vol. 4, 2019 -
116907

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (6)

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