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- Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography. Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
- Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup. Chahan Yeretzian, Sebastian Opitz, Samo Smrke, Marco Wellinger
, 2019
, Pages 726-770
- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 3 Cacao Chemistry. W. Jeffrey Hurst
, 2015
, Pages 56-66
- Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products. Janusz Pawliszyn, W. M. Coleman III
, 1999
, Pages 585-608
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Creation of flavours and the synthesis of raw materials inspired by nature. Karl A. D. Swift, Mark L. Dewis, L. Kendrick
, 2002
, Pages 147-160