Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction
Author:
Affiliation:
1. School of Food Science; Washington State University; Pullman WA 99164 USA
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.219/fullpdf
Reference38 articles.
1. Solid-phase microextraction for the analysis of some alcohols and esters in beer: Comparison with static headspace method;Jelen;J. Agric. Food Chem.,1998
2. Analysis of selected esters in beer: Comparison of solid-phase microextraction and stir bar sorptive extraction;Horak;J. Inst. Brew.,2010
3. Determination of some beer flavours by stir bar sorptive extraction and solvent back extraction;Horak;J. Inst. Brew.,2007
4. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction;Pinho;J. Chromatogr. A,2006
5. Beer volatile analysis: Optimization of HS/SPME coupled to GC/MS/FID;Charry-Parra;Food Chem.,2011
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