利用荧光化合物鉴定咖啡的烘焙程度

{"title":"利用荧光化合物鉴定咖啡的烘焙程度","authors":"Dr. U. Schwarzenbolz, J. Mesch, T. Henle","doi":"10.1002/lemi.202459054","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-070"},"PeriodicalIF":0.0000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Charakterisierung des Röstgrades von Kaffee mittels fluoreszierender Verbindungen\",\"authors\":\"Dr. U. Schwarzenbolz, J. Mesch, T. Henle\",\"doi\":\"10.1002/lemi.202459054\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17952,\"journal\":{\"name\":\"Lebensmittelchemie\",\"volume\":\"78 S3\",\"pages\":\"S3-070\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Lebensmittelchemie\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/lemi.202459054\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Lebensmittelchemie","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/lemi.202459054","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}