The volatile constituents of coffee—III
作者： M.A. Gianturco , P. Friedel , A.S. Giammarino
DOI: 10.1016/S0040-4020(01)99177-X
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摘要: Abstract This paper describes the elucidation of structures two volatile constituents roasted coffee by means spectroscopic techniques. A convenient synthetic procedure for tetrahydrofuranones and tetrahydrothiophenones is also described.
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