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Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS.
Chen, Yanping; Chen, He; Cui, Dandan; Fang, Xiaolei; Gao, Jie; Liu, Yuan.
Affiliation
  • Chen Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Chen H; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Cui D; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Fang X; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Gao J; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Liu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Molecules ; 27(19)2022 Sep 23.
Article in En | MEDLINE | ID: mdl-36234799
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Odorants Type of study: Prognostic_studies Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2022 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Odorants Type of study: Prognostic_studies Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2022 Type: Article Affiliation country: China