Open AccessThe GC/MS Identification of Volatiles Formed During the Roasting of High Molecular Mass Coffee Aroma Precursors
Author(s) -
Carlos María,
L.C. Trugo,
Francisco Radler de Aquino Neto,
Ricardo Felipe Alves Moreira,
Celuta Sales Alviano
Publication year - 1996
Publication title -
journal of the brazilian chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.337
H-Index - 70
eISSN - 1678-4790
pISSN - 0103-5053
DOI - 10.5935/0103-5053.19960043
Subject(s) - roasting , aroma , chemistry , gas chromatography–mass spectrometry , identification (biology) , chromatography , food science , mass spectrometry , botany , biology