Abstract
PREVIOUSLY1–4, we described the isolation of an ‘aroma complex’ from roasted coffee and the methods used for the separation and identification of some of its constituents.
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Gianturco, M. A., Giammarino, A. S., and Pitcher, R. G., Tetrahedron, 19, 2051 (1963).
Gianturco, M. A., and Friedel, P., Tetrahedron, 19, 2039 (1963).
Gianturco, M. A., Friedel, P., and Giammarino, A. S., Tetrahedron, 20, 1763 (1964).
Gianturco, M. A., Giammarino, A. S., Friedel, P., and Flanagan, V., Tetrahedron, 20, 2951 (1964).
Papers presented at the First and Second International Colloquia on the Chemistry of Coffee, Paris, May 20–22, 1963, and May 3–7, 1965.
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GIANTURCO, M., GIAMMARINO, A. & FRIEDEL, P. Volatile Constituents of Coffee-V. Nature 210, 1358 (1966). https://doi.org/10.1038/2101358a0
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DOI: https://doi.org/10.1038/2101358a0
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