Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

Published:2009-08 Issue:4 Volume:115 Page:1473-1478
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Iglesias J.,Medina I.,Bianchi F.,Careri M.,Mangia A.,Musci M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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5. A new method for the rapid determination of volatile substances: The SPME-direct method. Part II. Determination of the freshness of fish;Bene;Sensors and Actuators B,2001

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