SIMULTANEOUS DISTILLATION-EXTRACTION (SDE) METHOD IN THE QUALITATIVE AND QUANTITATIVE GC ANALYSIS OF CHEESE VOLATILE COMPONENTS

被引：40

作者：

DEFRUTOS, M ^{[1
]}

SANZ, J ^{[1
]}

MARTINEZCASTRO, I ^{[1
]}

机构：

[1] CSIC,INST QUIM ORGAN GEN,JUAN CIERVA 3,E-28006 MADRID,SPAIN

来源：

CHROMATOGRAPHIA | 1988年 / 25卷 / 10期

关键词：

D O I：

10.1007/BF02311418

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：861 / 864

页数：4

共 21 条

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[7] A NEW METHOD FOR THE QUANTITATIVE-ANALYSIS OF ORGANOCHLORINE PESTICIDES AND POLYCHLORINATED-BIPHENYLS
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[8] ISOLATION, CONCENTRATION, AND GAS-CHROMATOGRAPHIC DETERMINATION OF C-4-C-12 FATTY-ACIDS IN WATER AND SLUDGE
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[9] COMPARATIVE CHARACTERIZATION OF DIFFERENT TYPES OF CHEESE BY GAS-LIQUID CHROMATOGRAPHY
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[J]. JOURNAL OF CHROMATOGRAPHIC SCIENCE, 1970, 8 (06) : 351 - +
[10] VOLATILE FLAVOR COMPONENTS OF CHEDDAR CHEESE
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