Estadisticas : Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach

Estremera, Carlos
Visitas:784

444 ( Estados Unidos de América )

108 ( Singapur )

45 ( Hong kong )

33 ( Reino Unido )

27 ( Francia )

17 ( Brasil )

14 ( Alemania )

14 ( Australia )

13 ( Letonia )

12 ( España )

9 ( Irlanda )

7 ( Austria )

6 ( Rusia )

4 ( China )

4 ( Canadá )

4 ( Italia )

3 ( Vietnam )

2 ( Japón )

2 ( Taiwán )

2 ( Polonia )

2 ( México )

1 ( Bangladesh )

1 ( Finlandia )

1 ( Países Bajos )

1 ( Costa de Marfil )

1 ( Irak )

1 ( Irán )

1 ( Armenia )

1 ( Argentina )

1 ( Azerbaiyán )

1 ( Indonesia )

1 ( Corea del Sur )

Descargas: 351