Rapid analysis of coffee flavour by gas chromatography using a pyrolyzer
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference9 articles.
1. Application of pyrolytic methods in food chemistry
2. Comparison of various pyrolyzers in the study of polymer compositions
3. Rapid characterization of tobacco by combined direct pyrolysis-field ionization mass spectrometry and pyrolysis-gas chromatography-mass spectrometry
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Fingerprint developing of coffee flavor by gas chromatography–mass spectrometry and combined chemometrics methods;Analytica Chimica Acta;2007-04
2. Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee;Journal of Agricultural and Food Chemistry;2001-02-10
3. Simple and sensitive determination of diacetyl and acetoin in biological samples and alcoholic drinks by gas chromatography with electron-capture detection;Journal of Chromatography B: Biomedical Sciences and Applications;1992-06
4. Rubber;Analytical Chemistry;1989-06-15
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