Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction–gas chromatography–mass spectrometry

Author:

Pranata Agy Wirabudi,Yuliana Nancy Dewi,Amalia Lia,Darmawan Noviyan

Funder

Kemenristek

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference38 articles.

1. Meat flavour in pork and beef – from animal to meal;Aaslyng;Meat Sci.,2017

2. Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value;Ayseli;J. Food Nutr. Res.,2014

3. Essential oils in poultry nutrition: main effects and modes of action;Brenes;Anim. Feed Sci. Technol.,2010

4. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview;Dashdorj;Eur. Food Res. Technol.,2015

5. A generalization of the retention index system including linear temperature programmes gas–liquid partition chromatography;van den Dool;J. Chromatogr.,1962

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