Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference30 articles.
1. Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product: Dry-Cured Iberian Ham
2. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
3. Solid phase microextraction with thermal desorption using fused silica optical fibers
4. Solid Phase Microextraction. Theory and Practice;Pawliszyn,1997
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