Identificación de adulteraciones en café tostado mediante cromatografía de gases acoplada a espectrometría de masas

Globally, coffee is the second most commercialized product after crude oil. Nevertheless, due to its high price, this product is usually adulterated with lower-cost products. The objective of the present study was to develop a method based on the combination of solid phase microextraction (SPME) wit...

Full description

Bibliographic Details

Main Authors:	Campoverde León, Joseph David, Santín, Kaila, Figueroa, Jorge G.
Format:	Article
Language:	Spanish
Published:	2022
Subjects:	análisis de componentes principales cebada cereales compuestos orgánicos volátiles haba microextracción en fase sólida optimización barley cereals faba bean component analysis optimization organic volatile compounds solid phase microextraction
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=10120027
Tags:	Add Tag No Tags, Be the first to tag this record!