Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography
Author:
Funder
AiF
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference48 articles.
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2. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production;Andrade;Food Chemistry,2009
3. Analysis of volatile compounds by GC–MS of a dry fermented sausage: Chorizo de Pamplona;Ansorena;Food Research International,2001
4. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006
5. Determination of volatile organic compounds by headspace trap;Barani;Journal of Chromatographic Science,2006
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