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Results:
1-7
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Results: 7
Authors:
PINO JA
ROSADO A
GOIRE I
RONCAL E
Citation: Ja. Pino et al., EVALUATION OF FLAVOR CHARACTERISTIC COMPOUNDS IN DILL HERB ESSENTIAL OIL BY SENSORY ANALYSIS AND GAS-CHROMATOGRAPHY, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1307-1309
Authors:
PINO J
VILLARREAL A
RONCAL E
Citation: J. Pino et al., COMPARISON OF EXTRACTION METHODS FOR THE ISOLATION OF VOLATILE COMPOUNDS FROM DISTILLED ALCOHOLIC BEVERAGES, Die Nahrung, 38(3), 1994, pp. 307-310
PATTERN-RECOGNITION OF GC PROFILES FOR CLASSIFICATION OF COCOA BUTTEROF GHANAIAN AND CUBAN CULTIVARS
Authors:
PINO J
DEVILLAVICENCIO MN
RONCAL E
Citation: J. Pino et al., PATTERN-RECOGNITION OF GC PROFILES FOR CLASSIFICATION OF COCOA BUTTEROF GHANAIAN AND CUBAN CULTIVARS, Journal of food quality, 16(2), 1993, pp. 125-132
Authors:
PINO J
BORGES P
RONCAL E
Citation: J. Pino et al., THE CHEMICAL-COMPOSITION OF LAUREL LEAF OIL FROM VARIOUS ORIGINS, Die Nahrung, 37(6), 1993, pp. 592-595
Authors:
PINO J
ROSADO A
GOIRE I
RONCAL E
GARCIA I
Citation: J. Pino et al., ANALYSIS OF THE ESSENTIAL OIL FROM CUBAN BASIL (OCIMUM-BASILICUM L), Die Nahrung, 37(5), 1993, pp. 501-504
Authors:
PINO J
SANCHEZ M
RONCAL E
Citation: J. Pino et al., PREPARATION AND CHEMICAL-COMPOSITION OF LEMON OIL CONCENTRATES, Die Nahrung, 37(3), 1993, pp. 277-279
Authors:
PINO J
BORGES P
RONCAL E
Citation: J. Pino et al., COMPOSITIONAL DIFFERENCES OF CORIANDER FRUIT OILS FROM VARIOUS ORIGINS, Die Nahrung, 37(2), 1993, pp. 119-122
Risultati:
1-7
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