文献
J-GLOBAL ID:201702240355765479
整理番号:17A0366963
ヘッドスペーストラップガスクロマトグラフィーを用いた生ハム中の揮発性マーカー化合物の定量【Powered by NICT】
Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography
著者 (6件):
Bosse (nee Danz) Ramona
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany)
,
Wirth Melanie
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany)
,
Konstanz Annette
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany)
,
Becker Thomas
(Perkin Elmer LAS (Germany) GmbH, 63110 Rodgau, Germany)
,
Weiss Jochen
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany)
,
Gibis Monika
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
249-259
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)