Home > Articles > Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees > BibTeX |
@article{Bueno:86439, author = "Bueno, M. and Resconi, V.C. and Campo, M.M. and Ferreira, V. and Escudero, A.", title = "{Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees}", year = "2019", }