Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/ PFPD
Aplikace | 2000 | GERSTELInstrumentation
GC/MSD, Termální desorpce, GC/SQ
IndustriesPotraviny a zemědělství
ManufacturerAgilent Technologies, GERSTEL
Key wordsflavor, abundance, aroma, dairy, compounds, gerstel, contribute, emulsified, sorptive, products, time, lactones, thermal, cheese, cream, sbse, desorption, packed, stir, therefore, pentane, volatile, polystyrene, content, methylketones, milk, ketoacids, chromatogram, bar, formed, creamy, profiling, extraction, volatilize, product, from, decarboxylation, biased, cooked, herb, smell, immiscible, like, flavored, pfpd, lactone, aromas, perceived, addition, requires
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