文献
J-GLOBAL ID:201702286432649150
整理番号:17A0316918
HPLC-DAD,NIRおよびケモメトリックスによる異なる地理的起源のコーヒー試料に及ぼす種々のばい焼条件の影響の特性化【Powered by NICT】
Characterization of the effects of different roasting conditions on coffee samples of different geographical origins by HPLC-DAD, NIR and chemometrics
著者 (6件):
De Luca Silvia
(Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, I-00185 Rome, Italy)
,
De Filippis Martina
(Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, I-00185 Rome, Italy)
,
Bucci Remo
(Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, I-00185 Rome, Italy)
,
Magri Andrea D.
(Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, I-00185 Rome, Italy)
,
Magri Antonio L.
(Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, I-00185 Rome, Italy)
,
Marini Federico
(Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, I-00185 Rome, Italy)
資料名:
Microchemical Journal
(Microchemical Journal)
巻:
129
ページ:
348-361
発行年:
2016年
JST資料番号:
D0072A
ISSN:
0026-265X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)