Head-space gas chromatography coupled to mass spectrometry for the assessment of the contamination of mayonnaise by yeasts-Reference-Cited by-同舟云学术

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Head-space gas chromatography coupled to mass spectrometry for the assessment of the contamination of mayonnaise by yeasts

Published:2019-08 Issue: Volume:289 Page:461-467
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arroyo-Manzanares N.,Markiv B.,Hernández J.D.,López-García I.,Guillén I.,Vizcaíno P.,Hernández-Córdoba M.,Viñas P.

Funder

Comunidad Autónoma de la Región de Murcia

Spanish MINECO

FEDER/ERDF

Prosur

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Effect of mixed culture fermentations on yeast populations and aroma profile;Andorrà;LWT – Food Science and Technology,2012

2. The relationship between exposure to microbial volatile organic compound and allergy prevalence in single-family homes;Araki;Science of the Total Environment,2012

3. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry, a revolution in clinical microbial identification;Bizzinia;Clinical Microbiology and Infection,2010

4. Effect of temperature on the spoilage of stored peas by Rhodotorula glutinis;Collins;Food Microbiology,1989

5. Recent developments in the use of viability dyes and quantitative PCR in the food microbiology field;Elizaquível;Journal of Applied Microbiology,2013

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