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Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two‐dimensional gas chromatography time of flight mass spectrometry GC×GC‐TOF‐MS system. Using SPME, volatile compounds were extracted from nkui an...

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Detalles Bibliográficos
Autores principales: Adebo, Oluwafemi A., Njobeh, Patrick B., Desobgo, Steve C. Z., Pieterse, Mark, Kayitesi, Eugenie, Ndinteh, Derek T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261164/
https://www.ncbi.nlm.nih.gov/pubmed/30510704
http://dx.doi.org/10.1002/fsn3.736