Two unsaponifiable compounds were identified by means of GC-MS and used as chemical markers to determine the Robusta percentage mixed with Arabica in commercial roasted coffee blends
Gas chromatographic analysis of the unsaponifiable components for the authentication of coffee blends / Balzano, Michele; Pacetti, Deborah; Boselli, Emanuele; Frega, Natale Giuseppe. - (2011), pp. 119-120. (Intervento presentato al convegno 2ND MS FOOD DAY 2011 tenutosi a Trieste (Italy) nel OCTOBER 19-21 2011).
Gas chromatographic analysis of the unsaponifiable components for the authentication of coffee blends
BALZANO, MICHELE;PACETTI, Deborah;BOSELLI, EMANUELE;FREGA, Natale Giuseppe
2011-01-01
Abstract
Two unsaponifiable compounds were identified by means of GC-MS and used as chemical markers to determine the Robusta percentage mixed with Arabica in commercial roasted coffee blendsFile in questo prodotto:
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