Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

✍ Scribed by Ana Isabel Rodríguez-Bernaldo De Quirós; Julia López-Hernández; María José González-Castro; Carlos De la Cruz-García; Jesús Simal-Lozano

• Publisher: Springer
• Year: 2000
• Tongue: English
• Weight: 100 KB
• Volume: 210
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/pl00005517