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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Influence of roasting levels on ochratoxin a content in coffee

Santina Romani1, Gian Gaetano Pinnavaia, Marco Dalla Rosa

  • 1Corso di Laurea in Scienze e Tecnologie Alimentari, Dipartimento di Scienze degli Alimenti, Via Ravennate 1020, Università di Bologna, 47023 Cesena, Italy. santina@kaiser.alma.unibo.it

Journal of Agricultural and Food Chemistry
|August 9, 2003
PubMed

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