The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast-Reference-Cited by-同舟云学术

The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast

Published:2001 Issue:4 Volume:16 Page:294-302
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Brunton N. P.,Cronin D. A.,Monahan F. J.

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference18 articles.

1. Solid Phase Microextraction?Theory and Practice. Wiley-VCH: New York, 1997.

2. In Applications of Solid Phase Microextraction, (ed.). Royal Society of Chemistry: Cambridge, 1999; 3.

3. Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry

4. In Flavor Science: Recent Developments, (eds). Royal Society of Chemistry: Cambridge, 1998; 289.

5. Solid Phase Microextraction for Cheese Volatile Compound Analysis

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