A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C

Publication date: July 2024Source: Food Research International, Volume 187Author(s): Laura Acquaticci, Simone Angeloni, Cecilia Baldassarri, Gianni Sagratini, Sauro Vittori, Elisabetta Torregiani, Riccardo Petrelli, Giovanni Caprioli

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