Effect of a dry purge step on the analysis by dynamic headspace - GC-MS of the volatile fraction of a cheese
Author:
Publisher
EDP Sciences
Subject
General Engineering,General Chemistry
Link
http://analusis.edpsciences.org/10.1051/analusis:1999144/pdf
Cited by 20 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. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese;Comprehensive Reviews in Food Science and Food Safety;2018-01-27
2. Determination of Volatile Organic Compounds in Aqueous Samples by a Needle-type Extraction Device;Bunseki kagaku;2016
3. C itrus monstruosa Discrimination among Several C itrus Species by Multivariate Analysis of Volatiles: A Metabolomic Approach;Journal of Food Processing and Preservation;2015-12-03
4. Needle-type extraction device for the purge and trap analysis of 23 volatile organic compounds in tap water;Journal of Chromatography A;2013-11
5. Sampling and Sample Preparation Techniques for the Determination of the Volatile Components of Milk and Dairy Products;Comprehensive Sampling and Sample Preparation;2012
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