Determination of alkylpyrazines in cocoa samples applying head-space hollow fiber protected-liquid phase microextraction followed by gas chromatography-flame ionization detection-Reference-Cited by-同舟云学术

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Determination of alkylpyrazines in cocoa samples applying head-space hollow fiber protected-liquid phase microextraction followed by gas chromatography-flame ionization detection

Published:2019-10-15 Issue:1 Volume:14 Page:322-332
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ayazi Zahra,Matin Amir Abbas,Mohammadi-Harib Nargess

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00294-2.pdf

Reference34 articles.

1. E.O. Afoakwa, Chocolate Science and Technology (Wiley, West Sussex, 2010)

2. M.A. Barel, D. Leon, J.C. Vincent, Café Cacao (Francia) 29(4), 277–286 (1985)

3. G. Vernin, Chemistry of Heterocyclic Compounds in Flavours and Aromas (Wiley, Ellis Horwood, 1982)

4. A. Gallois, Sci Aliment. 4, 145 (1984)

5. R. Silwar, Cafe Cacao (Francia) 32(3), 243–250 (1988)

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods;Food Chemistry;2024-01

2. Recent developments and applications in the microextraction and separation technology of harmful substances in a complex matrix;Microchemical Journal;2022-05

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