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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase

Stanislau Bogusz Junior1, Arlete de Marchi Tavares de Melo, Cláudia Alcaraz Zini

  • 1Department of Food Science, Faculty of Food Engineering, Campinas State University, Campinas, SP, Brazil.

Journal of Chromatography. A
|January 14, 2011
PubMed

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