Abstract
In the 60s gas chromatography was on the brink of a breakthrough; my first job was to elucidate the secrets of the coffee aroma. But the equipment of those days was still not sufficiently well developed. It took exactly 30 years before we had satisfactory results.
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© 1999 Springer Science+Business Media New York
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Vitzthum, O.G. (1999). Thirty Years of Coffee Chemistry Research. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_11
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DOI: https://doi.org/10.1007/978-1-4615-4693-1_11
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