Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics

In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology...

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Detalles Bibliográficos
Autores principales: Pellacani, Samuele, Cocchi, Marina, Durante, Caterina, Strani, Lorenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141652/
https://www.ncbi.nlm.nih.gov/pubmed/37110821
http://dx.doi.org/10.3390/molecules28083587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141652/
https://www.ncbi.nlm.nih.gov/pubmed/37110821
http://dx.doi.org/10.3390/molecules28083587

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