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Caracterización del aroma del café molido de Puerto Rico mediante la técnica de microextracción en fase sólida (spme) y cromatografía de gas acoplada a espectrometría de masas (gc/ms)
(2005)
The main objective of this research was the identification and semiquantitative determination of the volatile compounds responsible for the aroma of the two principal coffee species and their respective varities grown at ...