Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages-Reference-Cited by-同舟云学术

Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Published:2010-06-02 Issue:13 Volume:82 Page:5819-5829
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Olivares Alicia¹,Dryahina Kseniya¹,Navarro José Luis¹,Flores Mónica¹,Smith David¹,Španěl Patrik¹

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot, Valencia, Spain, J. Heyrovský Institute of Physical Chemistry, Academy of Sciences of the Czech Republic, Dolejskova 3, 182 23, Prague 8, Czech Republic, and Institute for Science and Technology in Medicine, Keele University, Thornburrow Drive, Hartshill, Stoke on Trent ST4 7QB, U.K.

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ac1009723

Reference43 articles.

1. Mediterranean vs northern European meat products. Processing technologies and main differences

2. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

3. Inulin as fat substitute in low fat, dry fermented sausages

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