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Characterization of coffee aroma by CGC-MS, CGC-FTIR and CGC-AED. 2nd Intern. Symposium on Hyphenated Techniques in Chromatography, University of Antwerp, February 18-21, 1992, p. B05.

Frank David UGent, C BICCHI and Patrick Sandra UGent
Please use this url to cite or link to this publication:
author
organization
type
conference
publication status
published
subject
language
English
UGent publication?
yes
classification
C1
id
221130
handle
http://hdl.handle.net/1854/LU-221130
date created
2004-05-24 13:23:00
date last changed
2008-02-22 22:50:39
@inproceedings{221130,
  author       = {David, Frank and BICCHI, C and Sandra, Patrick},
  language     = {eng},
  title        = {Characterization of coffee aroma by CGC-MS, CGC-FTIR and CGC-AED. 2nd Intern. Symposium on Hyphenated Techniques in Chromatography, University of Antwerp, February 18-21, 1992, p. B05.},
}

Chicago
David, Frank, C BICCHI, and Patrick Sandra. “Characterization of Coffee Aroma by CGC-MS, CGC-FTIR and CGC-AED. 2nd Intern. Symposium on Hyphenated Techniques in Chromatography, University of Antwerp, February 18-21, 1992, P. B05.” In .
APA
David, F., BICCHI, C., & Sandra, P. (n.d.). Characterization of coffee aroma by CGC-MS, CGC-FTIR and CGC-AED. 2nd Intern. Symposium on Hyphenated Techniques in Chromatography, University of Antwerp, February 18-21, 1992, p. B05.
Vancouver
1.
David F, BICCHI C, Sandra P. Characterization of coffee aroma by CGC-MS, CGC-FTIR and CGC-AED. 2nd Intern. Symposium on Hyphenated Techniques in Chromatography, University of Antwerp, February 18-21, 1992, p. B05.
MLA
David, Frank, C BICCHI, and Patrick Sandra. “Characterization of Coffee Aroma by CGC-MS, CGC-FTIR and CGC-AED. 2nd Intern. Symposium on Hyphenated Techniques in Chromatography, University of Antwerp, February 18-21, 1992, P. B05.” Print.