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Source

Laboratorium - Przegląd Ogólnopolski > 2016 > nr 7-8 > 26--29

Abstract

Identifiers

journal ISSN : 1643-7381

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Efenberger-Szmechtyk, M.

  • Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka

Nowak, A.

  • Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka

Kręgiel, D.

  • Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka

Keywords

Additional information

Publication languages: Polish
Data set: BazTech

Publisher

ELAMED Sp. z o.o. Sp.k

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Bibliography

  • 1. Martín M.J., Pablos F., Gonzàlez A.G: Discrimination between arabica and robusta green coffee varieties according to their chemical composition. „Talanta”, 1998, 46, 1259-1264.

  • 2. Monakhova Y.B., Ruge W., Kuballa T. i wsp.: Rapid approach to identify the presence of Arabica and Robusta species in coffee using ąH NMR spectroscopy. „Food Chemistry”, 2015, 182, 178-184.

  • 3. Huanga L.-F., Wu M.-J., Zhong K.-J.: Fingerprint developing of coffee flavor by gas chromatography–mass spectrometry and combined chemometrics methods. „Anal Chim Acta”, 2007, 588, 216-223.

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