BRAZILIAN ROASTED COFFEE OIL OBTAINED BY MECHANICAL EXPELLING: COMPOSITIONAL ANALYSIS BY GC-MS

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Alessandra L. de OLIVEIRA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2005
Subjects:	Agrociencias GC MS Coffee oil fatty acids coffee flavor
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet