New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying-Reference-Cited by-同舟云学术

New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying

Published:2014-01-08 Issue:3 Volume:62 Page:590-599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Souza Hugo A. L.¹,Bragagnolo Neura¹

Affiliation:

1. Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404270f

Reference46 articles.

1. Fisheries and Aquaculture Department, Food and Agriculture Organization of the United Nations (FAO). Overview: Major Trends and Issues;Fisheries and Aquaculture Department, FAO:Rome, Italy, 2013; ftp://ftp/fao.org/FI/STAT/summary/YB_Overview.pdf(accessed March 29, 2013) .

2. Barbosa-Canovas, G.; Ibarz, A.Unit Operation in Food Engineering;CRC Press:Boca Raton, FL, 2002; pp572–623.

3. Food Lipids

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