Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis-Reference-Cited by-同舟云学术

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Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis

Published:2015-01 Issue: Volume:167 Page:71-77
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

da Silva Gisele C.,da Silva Abner A.S.,da Silva Larissa S.N.,Godoy Ronoel Luiz de O.,Nogueira Luciana C.,Quitério Simone L.,Raices Renata S.L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Perfil sensorial e composição físico-química de cervejas provenientes de dois segmentos do mercado brasileiro;Araújo;Revista Ciência Tecnologia de Alimentos,2003

2. Rapid analysis of selected beer volatiles by atmospheric pressure chemical ionisation-mass spectrometry;Ashraf;International Journal of Mass Spectrometry,2010

3. Recognition of beer brand based on multivariate analysis of volatile fingerprint;Cajka;Journal of Chromatography A,2010

4. Efeito da resposta cromatográfica acentuada e induzida pela matriz: estudo de caso em tomates;Cardoso;Revista Analytica,2008

5. Beer volatile analysis: Optimization of HS/SPME coupled to GC/MS/FID;Charry-Parra;Journal of Food Science,2011

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