Fatty acid evolution during the storage of ground, roasted coffees

被引：0
|
作者：
Vila, María A. [1 ]
Andueza, Susana [1 ]
De Peña, M. Paz [1 ]
Cid, Concepción [1 ]
机构：
[1] Department of Food Science and Technology, and Toxicology, School of Pharmacy, University of Navarra, E-31008 Pamplona, Spain
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2005年 / 82卷 / 09期
关键词：
We thank the Gobierno de Navarra for financial support and the De-partamento de Educación; Universidades e Investigación del Go-bierno Vasco for the grant given to María A. Vila;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
23
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页码：639 / 646
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