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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts

Aurora Marco1, José Luis Navarro, Mónica Flores

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot (Valencia), Spain.

Journal of Agricultural and Food Chemistry
|March 27, 2007
PubMed

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