Use of experimental design to optimize the analysis of volatile compounds by dynamic headspace extraction followed by cold trapping and capillary GC
Author:
Publisher
Wiley
Subject
General Chemical Engineering
Reference14 articles.
1. Evaluation of Copper-Induced Oxidized Flavor in Milk by Discriminant Analysis of Capillary Gas Chromatographic Profiles
2. Alysis of the volatile constituents of food by headspace GC-MS with reversal of the carrier gas flow during sampling
3. Pattern Recognition of GC Profiles for Classification of Cheese Variety
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter;Journal of Chromatography A;2003-01
2. Application of experimental design for the characterisation of a novel elution system for high-capacity anion chromatography with suppressed conductivity detection;Journal of Chromatography A;1999-09
3. Influence of Heat Treatment on the Volatile Compounds of Milk;Journal of Agricultural and Food Chemistry;1997-08-01
4. Automatic thermal desorption in GC analysis of dairy product volatiles;Chromatographia;1997-01
5. Determination of polar analytes in aqueous matrices by purge and trap;Journal of High Resolution Chromatography;1997-01
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