Frontal Inverse Gas Chromatography as Used in Studying Water Sorption of Coffee Solubles
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb08977.x/fullpdf
Reference32 articles.
1. WATER SORPTION OF COFFEE SOLUBLES BY INVERSE GAS CHROMATOGRAPHY
2. Prediction of Sorptional Equilibrium Data for Starch-Containing Foodstuffs
3. High temperature adsorption studies on silica-alumina and molybdena-alumina catalysts by use of flow techniques
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3. Use of inverse gas chromatography to determine thermodynamic parameters of aroma–starch interactions;Journal of Chromatography A;2002-09
4. A rapid method for determining the water dynamics (uptake and loss) of moisture sensitive foods;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995
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