Comparison of quantitative structure–retention relationship models on four stationary phases with different polarity for a diverse set of flavor compounds-Reference-Cited by-同舟云学术

Comparison of quantitative structure–retention relationship models on four stationary phases with different polarity for a diverse set of flavor compounds

Published:2012-02 Issue: Volume:1223 Page:118-125
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Yan Jun,Cao Dong-Sheng,Guo Fang-Qiu,Zhang Liang-Xiao,He Min,Huang Jian-Hua,Xu Qing-Song,Liang Yi-Zeng

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference33 articles.

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2. Determination of alkenylbenzenes and related flavour compounds in food samples by on-column preconcentration-capillary liquid chromatography

3. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

4. Strategy for the identification of key odorants: Application to shrimp aroma

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