Sensory Analysis of Cupuaçu (Theobroma grandiflorum) Melomel Produced with Saccharomyces cerevisiae var. boulardii Using Acceptance Testing and the Check-All-That-Apply (CATA) Method.
- DOI
- 10.3390/foods15193411
- Published
- 2026 Sep 24
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15193411,
title = {Sensory Analysis of Cupuaçu (Theobroma grandiflorum) Melomel Produced with Saccharomyces cerevisiae var. boulardii Using Acceptance Testing and the Check-All-That-Apply (CATA) Method.},
author = {Pereira KN and de Souza HF and Teixeira RD and Dias de Oliveira AC and Di Prospero VD and de Alcântara RL and de Carvalho MV and Oliveira CAF and Kamimura ES},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15193411},
url = {https://doi.org/10.3390/foods15193411}
}RIS
TY - JOUR TI - Sensory Analysis of Cupuaçu (Theobroma grandiflorum) Melomel Produced with Saccharomyces cerevisiae var. boulardii Using Acceptance Testing and the Check-All-That-Apply (CATA) Method. AU - Pereira KN AU - de Souza HF AU - Teixeira RD AU - Dias de Oliveira AC AU - Di Prospero VD AU - de Alcântara RL AU - de Carvalho MV AU - Oliveira CAF AU - Kamimura ES PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15193411 UR - https://doi.org/10.3390/foods15193411 ER -
APA
KN, P., HF, D. S., RD, T., AC, D. D. O., VD, D. P., RL, D. A., MV, D. C., CAF, O., & ES, K. (2026). Sensory Analysis of Cupuaçu (Theobroma grandiflorum) Melomel Produced with Saccharomyces cerevisiae var. boulardii Using Acceptance Testing and the Check-All-That-Apply (CATA) Method.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15193411
Source records
- pubmed · retrieved 2026-11-10T14:40:53.265Z
- europe-pmc · retrieved 2026-11-10T14:40:53.276Z
- doaj · retrieved 2026-11-10T14:40:53.272Z