Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry-Reference-Cited by-同舟云学术

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry

Published:2017-01-27 Issue:10 Volume:97 Page:3261-3267
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Bendini Alessandra¹²,Vallverdú-Queralt Anna³⁴,Valli Enrico¹,Palagano Rosa¹,Lamuela-Raventos Rosa Maria⁴⁵,Toschi Tullia Gallina¹²

Affiliation:

1. Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Italy

2. Inter-Departmental Centre for Agri-Food Industrial Research; University of Bologna; Italy

3. INRA, UMR1083 Sciences pour l'œnologie; 2, place Viala Montpellier Cedex France

4. Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III; Madrid Spain

5. Department of Nutrition, Food Science and Gastronomy, XaRTA; INSA Pharmacy University of Barcelona; Spain

Publisher

Wiley

Subject

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

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