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1.
Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning.
Foods
; 11(24)2022 Dec 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36553825
2.
Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control.
J Agric Food Chem
; 66(27): 7096-7109, 2018 Jul 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-29895143
3.
Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup.
Food Chem
; 214: 218-226, 2017 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-27507469
4.
Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree.
J Agric Food Chem
; 61(8): 1652-60, 2013 Feb 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-23088249
5.
A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
J Agric Food Chem
; 60(45): 11283-91, 2012 Nov 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-23083340
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