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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Bibliografske podrobnosti
Drugi avtorji:	Panseri Sara, Chiesa Luca Maria, Zecconi Alfonso, Soncini Gabriella, De Noni Ivano, Molecular Diversity Preservation International (MDPI)
Format:	Knjiga
Jezik:	angleščina
Teme:	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
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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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