Direct thermal desorption in the analysis of cheese volatiles by gas chromatography and gas chromatography-mass spectrometry: Comparison with simultaneous distillation-extraction and dynamic headspace

Journal of Chromatographic Science

Volumn 39, Issue 6, 2001, Pages 222-228

  Valero, E ^a   Sanz, J ^a   Martinez Castro I ^a  

^a INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUND;

ARTICLE; CHEESE RIPENING; DESORPTION; DISTILLATION; EXTRACTION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; VOLATILIZATION;

EID: 0035383199     PISSN: 00219665     EISSN: None     Source Type: Journal    
DOI: 10.1093/chromsci/39.6.222     Document Type: Article

References (27)

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23. Human exposure and body burden for chloroform and other trihalomethanes