Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction–Gas Chromatography–Mass Spectrometry (SBSE–GC–MS)
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2699-3_3
Reference18 articles.
1. Solieri L, Giudici P (2009) Vinegars of the world. In: Solieri L, Giudici P (eds) Vinegars of the world. Springer, Milan
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3. Durán-Guerrero E, Schwarz M, Fernández-Recamales MÁ, Barroso CG, Castro R (2019) Characterization and differentiation of Spanish vinegars from jerez and condado de huelva protected designations of origin. Foods 8:341
4. Marrufo-Curtido A, Cejudo-Bastante MJ, Durán-Guerrero E, Castro-Mejías R, Natera-Marín R, Chinnici F, García-Barroso C (2012) Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS). LWT Food Sci Technol 47:332–341
5. Castro R, Natera R, Durán E, García-Barroso C (2008) Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products. Eur Food Res Technol 228:1–18
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