Multivariate statistical analysis of gas chromatograms to differentiate cocoa masses by geographical origin and roasting conditions-Reference-Cited by-同舟云学术

Multivariate statistical analysis of gas chromatograms to differentiate cocoa masses by geographical origin and roasting conditions

Published:1994 Issue:6 Volume:119 Page:1171-1176
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Hernández C. V.,Rutledge D. N.

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/1994/AN/AN9941901171

Reference20 articles.

1. Coffee, cocoa, and tea

2. Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines

3. S. Fors , in The Maillard Reaction in Foods and Nutrition, Based on the 183rd Meeting of the American Chemical Society, Las Vegas, Nevada, March 28–April 2, 1982, eds. Waller, G. R., and Feather M. S., 1983.

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