Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

Published 2017 View Full Article

Authors

Keywords

Headspace adsorbent trap (HS-Trap), Gas chromatography (GC)–Mass spectrometry (MS), Volatile aroma compounds, North European raw ham, Parameter optimization

Journal

FOOD CHEMISTRY

Volume 219, Issue -, Pages 249-259

Publisher

Elsevier BV

Online

2016-09-17

DOI

10.1016/j.foodchem.2016.09.094

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