Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee.
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Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee.
description
2015 nî lūn-bûn
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2015年の論文
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2015年論文
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2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
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name
Characterization of naturally ...... sumption of unflavored coffee.
@en
type
label
Characterization of naturally ...... sumption of unflavored coffee.
@en
prefLabel
Characterization of naturally ...... sumption of unflavored coffee.
@en
P2093
P2860
P1433
P1476
Characterization of naturally ...... nsumption of unflavored coffee
@en
P2093
Anders Abelmann
Brent L Finley
Chris Comerford
Jennifer S Pierce
P2860
P304
P356
10.1016/J.TOXREP.2015.08.006
P577
2015-08-18T00:00:00Z