Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

Journal of Food Composition and Analysis

Volumn 22, Issue 6, 2009, Pages 606-612

  Majcher, M ^a   Jelen H H ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Extraction methods; Extruded potato snack; Flavor; Food analysis; Food composition; GCO; Odor active compound isolation; SAFE; SDE; SPME

Indexed keywords

SOLANUM TUBEROSUM;

EID: 70349768269     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.11.006     Document Type: Article

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