Exploring different high-capacity tools and extraction modes to characterize the aroma of brewed coffee.
Saved in:
| Title: | Exploring different high-capacity tools and extraction modes to characterize the aroma of brewed coffee. |
|---|---|
| Authors: | Eggermont D; Gembloux Agro-Bio Tech, University of Liège, Bât. G1 Chimie Des Agro-Biosystèmes, Passage Des Déportés 2, 5030, Gembloux, Belgium., Spadafora ND; Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121, Ferrara, Italy., Aspromonte J; Laboratorio de Investigación Y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), 1900, La Plata, Argentina., Pellegrino R; Laboratorio de Investigación Y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), 1900, La Plata, Argentina., Purcaro G; Gembloux Agro-Bio Tech, University of Liège, Bât. G1 Chimie Des Agro-Biosystèmes, Passage Des Déportés 2, 5030, Gembloux, Belgium. gpurcaro@uliege.be. |
| Source: | Analytical and bioanalytical chemistry [Anal Bioanal Chem] 2023 Jul; Vol. 415 (18), pp. 4501-4510. Date of Electronic Publication: 2023 Apr 12. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer-Verlag Country of Publication: Germany NLM ID: 101134327 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1618-2650 (Electronic) Linking ISSN: 16182642 NLM ISO Abbreviation: Anal Bioanal Chem Subsets: MEDLINE; PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
Be the first to leave a comment!
