Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption
- Rodriguez-Bernaldo De Quiros, A.I.
- López-Hernández, J.
- González-Castro, M.J.
- De La Cruz-García, C.
- Simal-Lozano, J.
ISSN: 1438-2385, 1438-2377
Datum der Publikation: 2000
Ausgabe: 210
Nummer: 3
Seiten: 226-230
Art: Artikel