HS-SPME-GC applied to rancidity assessment in bakery foods

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 1-6

  Purcaro, G ^a   Moret, S ^a   Conte, L S ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Bakery foods; Hexanal; Rancidity; SPME

Indexed keywords

OILS AND FATS; OXIDATION; SENSORS; THERMAL EFFECTS;

BAKERY FOODS; RANCIDITY;

FOOD PRODUCTS;

EID: 41749121453     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0715-8     Document Type: Article

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