SCOPUS 정보 검색 플랫폼

Volumn 210, Issue 3, 2000, Pages 226-230

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

(5) Rodriguez Bernaldo De Quiros, Ana Isabel a López Hernández, Julia a González Castro, María José a De La Cruz García, Carlos a Simal Lozano, Jesús a

a UNIVERSITY OF SANTIAGO DE COMPOSTELA (Spain)

Author keywords

Culinary treatments; Dynamic headspace sampling; Green beans; Microwave desorption; Volatile compounds

Indexed keywords

EID: 0010043807 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/PL00005517 Document Type: Article

Times cited : (34)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.