Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO italian cheeses by using HS-SPME and GC/MS

Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO italian cheeses by using HS-SPME and GC/MS

En este estudio se caracterizaron los principales compuestos orgǹicos volt̀iles (COV) de tres pelc̕ulas transparentes (de PVC y PE) mediante microextraccin̤ en estado sl̤ido (SPME) y GC/MS. Tambiň se analizaron los efectos del tipo de pelc̕ula y del tiempo de contacto sobre la migracin̤ de COV des...

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Другие авторы: Panseri Sara, Chiesa Luca Maria, Zecconi Alfonso, Soncini Gabriella, De Noni Ivano, Molecular Diversity Preservation International (MDPI)
Формат: ‌
Язык:английский
Предметы:
Tecnologa̕ de alimentos
Alimentos
Polietileno
Envases para alimentos
Food technology
Food
Polyethylene
Food containers
Migracin̤
Envolturas transparentes
PVC
PE
Compuestos orgǹicos volt̀iles
Quesos italianos
Denominacin̤ de origen controlada
Microextraccin̤ en fase sl̤ida
Cromatografa̕ de gas
Espectrometra̕ de masas
GC/MS
Migration
Transparent Wraps
Volatile Organic Compounds
Italian Cheeses
Denomination of Controlled Origin
Solid Phase Microextraction
Gas Chromatography
Mass Spectrometry
GC / MS
Online-ссылка:Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO italian cheeses by using HS-SPME and GC/MS
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Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO italian cheeses by using HS-SPME and GC/MS

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