Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry

Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Lara Moran, Noelia Aldai, Luis Javier R. Barron
Source: Food Chemistry - Category: Food Science Source Type: research
More News: Chemistry | Food Science | Meat