Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques-Reference-Cited by-同舟云学术

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Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

Published:2014-08-22 Issue:6 Volume:95 Page:1350-1361
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Corral Sara¹,Salvador Ana¹,Flores Mónica¹

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC); Avda. Agustín Escardino 7 46980 Paterna Valencia Spain

Funder

MINECO

FEDER

Generalitat Valenciana

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6830/fullpdf

Reference29 articles.

1. Consumers' behaviour toward typical Italian dry sausages;Conter;Food Control,2008

2. Sensory Quality of Meat Products

3. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts;Marco;J Agric Food Chem,2007

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