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Aroma Volatile Compound Analysis of SPME Headspace and Extract Samples from Crabapple (Malus sp.) Fruit Using GC-MS

✍ Scribed by Xiao-lei LI; Luan KANG; Jing-jing HU; Xue-fei LI; Xiang SHEN


Book ID
118650895
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
117 KB
Volume
7
Category
Article
ISSN
1671-2927

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Digital aroma technology, solid-phase micro-extraction (SPME) and gas chromatographic mass spectral (GC-MS) analysis of the headspace volatile organic compounds were used to compare bacterial species important for food safety and common to bioÐlms in the poultry processing environment. The instrumen