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.

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DOI: 10.1016/J.LWT.2022.113472 GOOGLE SCHOLAR lock_openOpen Access editor

Datenquelle: Scopus