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Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham
At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aro...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8038465/ https://ncbi.nlm.nih.gov/pubmed/33916526 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26072073 |
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