Quantitative Structure–Property Relationship for the Retention Index of Volatile and Semi-Volatile Compounds of Coffee-Reference-Cited by-同舟云学术

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Quantitative Structure–Property Relationship for the Retention Index of Volatile and Semi-Volatile Compounds of Coffee

Published:2021-11-14 Issue: Volume: Page:
ISSN:
Container-title:ECSOC-25
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Author:

Rojas Cristian^ORCID,Alcívar León Christian D.^ORCID,Contreras Aguilar Elizabeth^ORCID,Mazón Ayala Paola V.,Muñoz Doménica

Publisher

MDPI

Link

https://www.mdpi.com/2673-4583/8/1/48/pdf

Reference29 articles.

1. Pattern recognition applied to mineral characterization of Brazilian coffees and sugar-cane spirits

2. Determination of Mineral Nutrients and Toxic Elements in Brazilian Soluble Coffee by ICP-AES

3. Perspectives of global coffee demand;Torga,2020

4. Chemical composition and health properties of coffee and coffee by-products

5. Analysis of trace volatile organic compounds in coffee by headspace concentration and gas chromatography-mass spectrometry

Cited by 1 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. Computational prediction of retention times of veterinary antibiotics obtained by liquid chromatography‐mass spectrometry;Journal of the Science of Food and Agriculture;2024-04-09

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