Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	BAEK, H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 2 (1996), p. 234-237
Materias:	Achicoria Cichorium intybus Alimentos Aroma Evaluación Técnicas analíticas Cromatografía Cromatografía de gases Espectrometría Espectrometría de masas Compuesto volátil
Publicación relacionada:	Contenido en: Journal of Food Science

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