Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
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Title
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
Authors
Keywords
Food analysis, Meat products, Gas chromatography-mass spectrometry, Aroma, Volatile compounds
Journal
Food Analytical Methods
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2019-03-25
DOI
10.1007/s12161-019-01491-x
References
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