Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Paulo Cezar Bastianello Campagnol(Universidade Federal de Santa Maria), C. Pérez-Santaescolástica(KU Leuven), Laura Purriños, Francisco J. Barba(Universitat de València), Igor Tomašević(German Institute of Food Technologies), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia)
Food Analytical Methods
March 25, 2019
10.1007/s12161-019-01491-x
Cited by 210

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