Identification of volatile sulphur compounds of cooked ham by GCxGC-TOFMS, GC-MS/8O AND GC-GC-MS/O

Autor:	Thomas, Caroline, Mercier, Frederic, Tournayre, Pascal, Ratel, Jérémy, Berdagué, Jean-Louis
Přispěvatelé:	Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA)
Jazyk:	angličtina
Rok vydání:	2014
Předmět:	olfactométrie jambon cuit spectrométrie de masse [SDV.IDA]Life Sciences [q-bio]/Food engineering Ingénierie des aliments Food engineering chromatographie en phase gazeuse composé soufre volatil méthode d'analyse
Zdroj:	38. International Symposium on Capillary Chromatography and 11. GCxGC Symposium 38. International Symposium on Capillary Chromatography and 11. GCxGC Symposium, May 2014, Riva del Guarda, Italy. 2014, 38. International Symposium on Capillary Chromatography and 11. GCxGC Symposium 38. International Symposium on Capillary Chromatography and 11. GCxGC Symposium. 2014; 38. International Symposium on Capillary Chromatography and 11. GCxGC Symposium, Riva del Guarda, ITA, 2014-05-18-2014-05-23
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::01fcac1cd71eff2d2a5163d7c61a4352 https://hal.inrae.fr/hal-02742164 Zobrazit plný text záznamu