Discriminação do perfil aromático de cafés e misturas industriais de acordo com o valor cromático

Autor: Rodrigues, Carla Isabel Igreja, Hanson, Cristina Máguas, Nogueira, José Manuel Florêncio

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 7 No. 2 (2012); 167-176
Coffee Science; Vol. 7 Núm. 2 (2012); 167-176
Coffee Science; v. 7 n. 2 (2012); 167-176
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

Different polymeric phases have been used in order to perform roasted coffee aroma analysis although not in a systematic way. Variations in the type of SPME polymer and sample composition make experimental results interpretation difficult and may hin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ea5d947bdae289588a7acfad4dc90dc0
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/492