Sfoglia per Autore Acierno, V.
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Soft chemical ionisation mass spectrometry and food science in the framework of PIMMS (Proton Ionisation Molecular Mass Spectrometry): An EU FP7-People initial training Network
2013-01-01 Yener, S.; Sánchez López, J.A.; Acierno, V.; Kong, X.
Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
2016-01-01 Acierno, V.; Yener, S.; Alewijn, M.; Biasioli, F.; van Ruth, S.
Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
---|---|---|---|---|
1-gen-2013 | Soft chemical ionisation mass spectrometry and food science in the framework of PIMMS (Proton Ionisation Molecular Mass Spectrometry): An EU FP7-People initial training Network | Yener, S.; Sánchez López, J.A.; Acierno, V.; Kong, X. | Abstract in Atti di convegno | |
1-gen-2016 | Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing | Acierno, V.; Yener, S.; Alewijn, M.; Biasioli, F.; van Ruth, S. | Articolo in rivista |
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