Evaluation of SDE, SFE and SPME/GC-MS for extraction and determination of aroma compounds from Vilcabamba - Ecuadorian roasted coffee [Evaluación de DES, FSCY SPME/CG-MS para la extracción y determinación de compuestos responsables del aroma de café tostado de Vilcabamba - Ecuador]

Article

Abstract: The aim of this study was to compare the usefulness of three extraction methods: solid-phase microex

Palabras claves:

Aroma, Roasted coffee, SCF, SDE., SPME, Vilcabamba

Autores:

J. Figueroa Hurtado

Fuentes:

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