Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08253.x/fullpdf
Reference25 articles.
1. Solid-phase microextraction: a promising technique for sample preparation in environmental analysis
2. Solid phase microextraction with thermal desorption using fused silica optical fibers
3. Aroma-Active Compounds in Kimchi during Fermentation
4. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)
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