Classification of green coffee beans by differences in protein composition obtained by matrix-assisted laser desorption/ionization mass spectrometry
Author:
Publisher
Wiley
Subject
Organic Chemistry,Spectroscopy,Analytical Chemistry
Reference22 articles.
1. New volatile components of roasted coffee
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3. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method
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2. Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers;Journal of AOAC INTERNATIONAL;2020-03
3. The protein profile of Theobroma cacao L. seeds as obtained by matrix-assisted laser desorption/ionization mass spectrometry;Rapid Communications in Mass Spectrometry;2011-06-12
4. A preliminary matrix-assisted laser desorption/ionization time-of-flight approach for the characterization of Italian lentil varieties;Rapid Communications in Mass Spectrometry;2010-09-10
5. Parental relationships among three grape varieties studied by MALDI of grape seed protein profiles;Journal of Mass Spectrometry;2010-03-25
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