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Thiols in brewed coffee: assessment by fast derivatization ..:
Quintanilla-Casas, Beatriz
;
Dulsat-Serra, Neus
;
Cortés Francisco, Nuria
..
Versió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2015.07.010. , 2015
Link:
http://hdl.handle.net/2445/166817
RT Journal T1
Thiols in brewed coffee: assessment by fast derivatization and liquid chromatography high resolution mass spectrometry
UL https://suche.suub.uni-bremen.de/peid=base-ftubarcepubl:oai:diposit.ub.edu:2445_166817&Exemplar=1&LAN=DE A1 Quintanilla-Casas, Beatriz A1 Dulsat-Serra, Neus A1 Cortés Francisco, Nuria A1 Caixach Gamisans, Josep A1 Vichi, S. (Stefania) PB Elsevier B.V. YR 2015 K1 Cafè (Beguda) K1 Tiols K1 Compostos aromàtics K1 Qualitat dels aliments K1 Coffee drink K1 Thiols K1 Aromatic compounds K1 Food quality JF Versió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2015.07.010 LK http://hdl.handle.net/2445/166817 DO http://hdl.handle.net/2445/166817 SF ELIB - SuUB Bremen
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