Evaluation of SDE, SFE and SPME/GC-MS for extraction and determination of aroma compounds from Vilcabamba - Ecuadorian roasted coffee

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:

Jorge G. Figueroa, Vargas L.F.

Fuentes:

google

scopus