Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Title
Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce
Authors
Keywords
Fish sauce, Gas chromatography-mass spectrometry, Sand lance, Solid-phase microextraction, Solid-phase microextraction-Arrow, Volatile compounds
Journal
Applied Biological Chemistry
Volume 62, Issue 1, Pages -
Publisher
Springer Nature
Online
2019-03-21
DOI
10.1186/s13765-019-0424-6

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