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Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
| Title: | Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique | Authors: | Domínguez, Rubén; Purrinos, Laura; Perez-Santaescolastica, Cristina; Pateiro, Mirian; Barba, Francisco J.; Tomašević, Igor   ; Bastianello Campagnol, Paulo Cesar; Lorenzo, José M. |
Issue Date: | 2019 | Publication: | Food Analytical Methods | ISSN: | 1936-9751 Food Analytical Methods Search Idenfier |
Publisher: | Springer, New York | Type: | Article | Collation: | vol. 12 br. 6 str. 1263-1284 | DOI: | 10.1007/s12161-019-01491-x | WoS-ID: | 000468847900001 | Scopus-ID: | 2-s2.0-85069831378 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/5080 https://enauka.gov.rs/handle/123456789/396487 |
Project: | INIAInstituto de Investigacion Agropecuaria (INIA) [CPD2015-0212] CYTED [116RT0503] |
M-category: | 21M21 |
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