A HS–SPME–GC–MS analysis of IR heated wood: Impact of the...

Food Research International 2013 / 11 Vol. 54; Iss. 1

A HS–SPME–GC–MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

Duval, Charlie J., Gourrat, Karine, Perre, Patrick, Prida, Andréi, Gougeon, Régis D.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
54
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.07.008
Date:
November, 2013
File:
PDF, 1.11 MB
english, 2013
Conversion to is in progress
Conversion to is failed