This poster describes how GC×GC–TOF MS is used to quickly and confidently identify key flavour compounds in tea and coffee that would be subject to extensive co-elution in a conventional GC–MS system.
Ken Umbarger
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Articles by Ken Umbarger
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Latest Updated Articles
- What’s in Your Morning Drink? Comprehensive Characterization of Tea and Coffee Extracts by GC×GC–TOF-MS
Published: May 19th 2016 | Updated:
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