Changes in volatile compounds of Parma ham during maturation

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Updated: May 27, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

L Bolzoni1, G Barbieri, R Virgili

  • 1Stazione Sperimentale Industria Conserve Alimentari, V. le F. Tanara 31/A, Parma, Italy.

Meat Science
|November 9, 2011
PubMed

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