Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

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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

Diego L García-González1, Noelia Tena, Ramón Aparicio-Ruiz

  • 1Instituto de la Grasa (CSIC), Padre García Tejero, 4, E-41012, Sevilla, Spain.

Meat Science
|November 9, 2011
PubMed

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