COMPARISON OF VARIOUS GREEN COFFEES BY THERMOGRAVIMETRIC ANALYSIS ATMOSPHERIC-PRESSURE CHEMICAL IONIZATION MASS-SPECTROMETRY (TGA APCIMS) .2.

被引:6
作者
DYSZEL, SM
机构
关键词
D O I
10.1016/0040-6031(86)85186-3
中图分类号
O414.1 [热力学];
学科分类号
摘要
引用
收藏
页码:85 / 92
页数:8
相关论文
共 13 条
[1]  
DYSZEL SM, 1982, THERMAL ANAL, P272
[2]  
DYSZEL SM, 1984, 13TH P NATAS C PHIL, P51
[3]  
HEINS JT, 1966, J GAS CHROMATOGR NOV, P395
[4]  
HIJAZI NH, 1982, J PULP PAP SCI, V8, P100
[5]  
RAHN W, 1978, J HIGH RES CHROM JUL, P68
[6]  
ROTHFAS B, 1980, COFFEE PRODUCTION, P39
[7]   NATURALLY OCCURRING NITROSATABLE COMPOUNDS .1. SECONDARY-AMINES IN FOODSTUFFS [J].
SINGER, GM ;
LIJINSKY, W .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (03) :550-553
[8]  
SIVERTZ M, 1984, COFFEE ORIGIN USE, P6
[9]  
TRESSL R, 1977, 8 ASIC C AB, P115
[10]  
TRESSL R, 1981, J AGR FOOD CHEM, V29, P1789