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| Author: | Rodriguez-Bernaldo de Quiros, A.I. |
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Rodríguez-Bernaldo de Quirós, A.I.; López-Hernández, J.; González-Castro, M.J.; de la Cruz-García, C.; Simal-Lozano, J., Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption, Eur. Food Res. Technol., 2000, 210, 3, 226-230, https://doi.org/10.1007/PL00005517 . [all data]