COMPARISON OF VARIOUS GREEN COFFEES BY THERMOGRAVIMETRIC ANALYSIS ATMOSPHERIC-PRESSURE CHEMICAL IONIZATION MASS-SPECTROMETRY (TGA APCIMS) .2.

被引：6

作者：

DYSZEL, SM

机构：

来源：

关键词：

D O I：

10.1016/0040-6031(86)85186-3

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

引用

页码：85 / 92

页数：8

共 13 条

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[2] DYSZEL SM, 1984, 13TH P NATAS C PHIL, P51
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[4] HIJAZI NH, 1982, J PULP PAP SCI, V8, P100
[5] RAHN W, 1978, J HIGH RES CHROM JUL, P68
[6] ROTHFAS B, 1980, COFFEE PRODUCTION, P39
[7] NATURALLY OCCURRING NITROSATABLE COMPOUNDS .1. SECONDARY-AMINES IN FOODSTUFFS
SINGER, GM
LIJINSKY, W
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (03) : 550 - 553
[8] SIVERTZ M, 1984, COFFEE ORIGIN USE, P6
[9] TRESSL R, 1977, 8 ASIC C AB, P115
[10] TRESSL R, 1981, J AGR FOOD CHEM, V29, P1789