Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS

Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS (2004)

Authors:
USP affiliated author: OLIVEIRA, ALESSANDRA LOPES DE - FZEA
School: FZEA
Subjects: ENGENHARIA DE ALIMENTOS; AROMATIZANTES (COMPOSIÇÃO); COMPOSIÇÃO DE ALIMENTOS
Language: Inglês
Imprenta:
- Publisher: UFSC
- Place of publication: Florianópolis
- Date published: 2004
Source:
- Título do periódico: Anais
Conference title: Encontro Brasileiro de Fluidos Supercríticos

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ABNT

OLIVEIRA, Alessandra Lopes de; EBERLIN, Marcos Nogueira; CABRAL, Fernando. Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. Anais.. Florianópolis: UFSC, 2004.
APA

Oliveira, A. L. de, Eberlin, M. N., & Cabral, F. (2004). Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. In Anais. Florianópolis: UFSC.
NLM

Oliveira AL de, Eberlin MN, Cabral F. Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. Anais. 2004 ;
Vancouver

Oliveira AL de, Eberlin MN, Cabral F. Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. Anais. 2004 ;