Nascimento, M.B.; Amorim, L.R.; Nonato, M.A.S.; Roselino, M.N.; Santana, L.R.R.; Ferreira, A.C.R.; Rodrigues, F.M.; Mesquita, P.R.R.; Soares, S.E.
Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.). Molecules 2024, 29, 3194.
https://doi.org/10.3390/molecules29133194
AMA Style
Nascimento MB, Amorim LR, Nonato MAS, Roselino MN, Santana LRR, Ferreira ACR, Rodrigues FM, Mesquita PRR, Soares SE.
Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.). Molecules. 2024; 29(13):3194.
https://doi.org/10.3390/molecules29133194
Chicago/Turabian Style
Nascimento, Manuela B., LÃvia R. Amorim, Marcos A. S. Nonato, Mariana N. Roselino, Ligia R. R. Santana, Adriana C. R. Ferreira, Frederico M. Rodrigues, Paulo R. R. Mesquita, and Sergio E. Soares.
2024. "Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)" Molecules 29, no. 13: 3194.
https://doi.org/10.3390/molecules29133194
APA Style
Nascimento, M. B., Amorim, L. R., Nonato, M. A. S., Roselino, M. N., Santana, L. R. R., Ferreira, A. C. R., Rodrigues, F. M., Mesquita, P. R. R., & Soares, S. E.
(2024). Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.). Molecules, 29(13), 3194.
https://doi.org/10.3390/molecules29133194
