Volatile components in roasted coffee. Part II. Aliphatic, alicyclic and aromatic compounds

De Maria Carlos Alberto Bastos; Moreira Ricardo Felipe Alves; Trugo Luiz Carlos; UNI-RIO Rio de Janeiro; Universidade Federal do Rio de Janeiro

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Volatile components in roasted coffee. Part II. Aliphatic, alicyclic and aromatic compounds

机译：烘焙咖啡中的挥发性成分。第二部分脂族，脂环族和芳族化合物

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《Quimica nova 》 |2000年第2期| 共9页
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De Maria Carlos Alberto Bastos; Moreira Ricardo Felipe Alves; Trugo Luiz Carlos; UNI-RIO Rio de Janeiro; Universidade Federal do Rio de Janeiro;
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中图分类化学 ;
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机译：烘焙咖啡的挥发性成分。第二部分脂肪族，脂环族和芳香族化合物烘焙咖啡中的挥发性成分。第二部分脂肪族，脂环族和芳香族化合物

Volatile components in roasted coffee. Part II. Aliphatic, alicyclic and aromatic compounds

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