Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

  1. Rodriguez-Bernaldo De Quiros, A.I.
  2. López-Hernández, J.
  3. González-Castro, M.J.
  4. De La Cruz-García, C.
  5. Simal-Lozano, J.
Journal:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Year of publication: 2000

Volume: 210

Issue: 3

Pages: 226-230

Type: Article

DOI: 10.1007/PL00005517 GOOGLE SCHOLAR
Data source: Scopus