Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates-Reference-Cited by-同舟云学术

Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates

Published:2015-10 Issue: Volume:185 Page:75-83
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Benet Iu,Ibañez Carles^ORCID,Guàrdia Maria Dolors,Solà Josep^ORCID,Arnau Jacint,Roura Eugeni

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

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3. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles;Benet;LWT – Food Science and Technology,2014

4. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles;Benet;LWT – Food Science and Technology,2015

5. Headspace sampling of the volatile fraction of vegetable matrices;Bicchi;Journal of Chromatography A,2008

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