Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84878864597&origin=inward
ou:bibtex
- @article{Pérez-Palacios2013,title = {Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed},journal = {Food and Bioproducts Processing},year = {2013},volume = {91},number = {3},pages = {233-241},author = {Petisca, C. and P{\'e}rez-Palacios, T. and Farah, A. and Pinho, O. and Ferreira, I.M.P.L.V.O.}}
fabio:hasPublicationYear
- 2013
ou:eid
- 2-s2.0-84878864597
dcterms:contributor
- Petisca C., Perez-Palacios T., Farah A., Pinho O., Ferreira I.M.P.L.V.O.
bibo:doi
- 10.1016/j.fbp.2012.10.003
dcterms:creator
- Petisca C.
vivo:identifier
- 2013-179
bibo:issn
- 0960-3085
bibo:page_range
- 233-241
dcterms:publisher
- Food and Bioproducts Processing
ou:tipoPublicacion
- Article
dcterms:title
- Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84878864597&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84878864597&partnerID=MN8TOARS
bibo:volume
- 91