CARACTERISATION ET IDENTIFICATION DES COMPOSES DE LA FRACTION VOLATILE D'UN CAFE VERT ARABICA SAIN ET D'UN CAFE VERT ARABICA PUANT.
- Author
- GUYOT B; CROS E; VINCENT JC
LAB. CHIMIE TECH. IRCC/MONTPELLIER/FRA - Source
- CAFE, CACAO, THE.; ISSN 0007-9510; FRA; DA. 1982; VOL. 26; NO 4; PP. 279-288; BIBL. 18 REF.; 11 FIG./3 TABL.
- Document type
- Article
- Language
- French
- Keyword (fr)
- CAFE CONTROLE QUALITE ALTERATION AROME COMPOSE VOLATIL DOSAGE CHROMATOGRAPHIE GAZ LIQUIDE SPECTROMETRIE MASSE IDENTIFICATION ANALYSE SENSORIELLE DEFAUT FLAVEUR TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- COFFEE QUALITY CONTROL SPOILAGE AROMA VOLATILE COMPOUND ANALYTICAL DETERMINATION GAS LIQUID CHROMATOGRAPHY MASS SPECTROMETRY IDENTIFICATION SENSORIAL ANALYSIS FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0140544
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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