Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aro...

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Detalles Bibliográficos
Autores principales: Gómez-Sáez, Elena M., Moratalla-López, Natalia, Lorenzo, Cándida, Vergara, Herminia, Alonso, Gonzalo L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038465/
https://www.ncbi.nlm.nih.gov/pubmed/33916526
http://dx.doi.org/10.3390/molecules26072073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038465/
https://www.ncbi.nlm.nih.gov/pubmed/33916526
http://dx.doi.org/10.3390/molecules26072073

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