Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C

Autor:	Michio Ikeda, Yuriko Imayoshi, Hisakatsu Iwabuchi, Masayuki Akiyama, Teruyuki Miyai, Nobuo Ichihashi, Miyako Ohata, Ryosuke Watanabe, Masanobu Onishi
Rok vydání:	2014
Předmět:	Marketing Chromatography biology Chemistry General Chemical Engineering Flavour Solid-phase microextraction biology.organism_classification Industrial and Manufacturing Engineering Food science Gas chromatography Aroma Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 20:647-654
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.20.647
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9266cf6a0f5c4470e8e3847a97bae7e0 https://doi.org/10.3136/fstr.20.647 Zobrazit plný text záznamu