Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2015

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry

Résumé

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015)
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Dates et versions

hal-01519335 , version 1 (06-05-2017)

Identifiants

  • HAL Id : hal-01519335 , version 1
  • PRODINRA : 353929

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Carmen Barba, Karine Gourrat, Thierry Thomas-Danguin, Elisabeth Guichard. Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015), Jun 2015, Dijon, France. 1 p. ⟨hal-01519335⟩
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