Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry
Clicks: 217
ID: 64359
2020
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Emerging Content
0.3
/100
1 views
1 readers
Trending
AI Quality Assessment
Not analyzed
| Reference Key |
pua2020improvedfood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Pua, A. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125370 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.