Volatile compounds on the surface and within Iberian dry-cured loin

E Muriel; T Antequera; MJ Petron; D Martin; Jorge Ruiz Carrascal

doi:10.1007/s00217-004-0987-1

Volatile compounds on the surface and within Iberian dry-cured loin

E Muriel, T Antequera, MJ Petron, D Martin, Jorge Ruiz Carrascal

Dairy, Meat and Plant Product Technology

Research output: Contribution to journal › Journal article › Research › peer-review

20 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	219
Issue number	5
Pages (from-to)	445-451
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-004-0987-1
Publication status	Published - Oct 2004

Keywords

Iberian dry-cured loin
volatile compounds
solid-phase microextraction
garlic
paprika
diffusion

Access to Document

10.1007/s00217-004-0987-1

Cite this

@article{9a4184723bc9473599e81fa2b6b5f7c2,

title = "Volatile compounds on the surface and within Iberian dry-cured loin",

keywords = "Iberian dry-cured loin, volatile compounds, solid-phase microextraction, garlic, paprika, diffusion",

author = "E Muriel and T Antequera and MJ Petron and D Martin and {Ruiz Carrascal}, Jorge",

year = "2004",

month = oct,

doi = "10.1007/s00217-004-0987-1",

language = "English",

volume = "219",

pages = "445--451",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "5",

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T1 - Volatile compounds on the surface and within Iberian dry-cured loin

AU - Muriel, E

AU - Antequera, T

AU - Petron, MJ

AU - Martin, D

AU - Ruiz Carrascal, Jorge

PY - 2004/10

Y1 - 2004/10

KW - Iberian dry-cured loin

KW - volatile compounds

KW - solid-phase microextraction

KW - garlic

KW - paprika

KW - diffusion

U2 - 10.1007/s00217-004-0987-1

DO - 10.1007/s00217-004-0987-1

M3 - Journal article

SN - 1438-2377

VL - 219

SP - 445

EP - 451

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 5

ER -