A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Author:

Ríos-Reina Rocío,Segura-Borrego M. Pilar,García-González Diego L.,Morales M. Lourdes,Callejón Raquel M.

Funder

Junta de Andalucía

Ministerio de Educación, Cultura y Deporte

Universidad de Sevilla

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Solving GC-MS problems with PARAFAC2;Amigo;TrAC, Trends in Analytical Chemistry,2008

2. Catalytic epoxide oxidation: A novel access to flavouring and odorant alpha.-diketones;Antoniotti;Flavour and Fragrance Journal,2004

3. Headspace sorptive extraction (HSSE), stir bar sorptive extraction (SBSE), and solid phase microextraction (SPME) applied to the analysis of roasted Arabica coffee and coffee brew;Bicchi;Journal of Agricultural and Food Chemistry,2002

4. Inscripción de la Denominación de Origen Protegida “Vinagre de Jerez”. Boletín Oficial de la Junta de Andalucía;BOJA,2008

5. Inscripción de la Denominación de Origen Protegida “Vinagre del Condado de Huelva”. Boletín Oficial de la Junta de Andalucía n°184;BOJA,2008

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