Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

  1. Moran, L.
  2. Vivanco, C.
  3. Lorenzo, J.M.
  4. Barron, L.J.R.
  5. Aldai, N.
Revista:
LWT

ISSN: 0023-6438

Ano de publicación: 2022

Volume: 163

Tipo: Artigo

DOI: 10.1016/J.LWT.2022.113472 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus