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Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity
Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), coupled with gas chromatography–mass spectrometry (GC–MS...
Gorde:
| Argitaratua izan da: | Food Chem |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier Applied Science Publishers
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4577651/ https://ncbi.nlm.nih.gov/pubmed/26212994 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2015.05.096 |
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