Quantitative determination of volatile compounds using TD GC MS and isotope standard addition for application to the heat treatment of food.

J. Lee; S. Roux; N. Descharles; C. Bonazzi; Barbara Rega

doi:10.1016/j.foodcont.2020.107635

Journal Articles Food Control Year : 2021

Quantitative determination of volatile compounds using TD GC MS and isotope standard addition for application to the heat treatment of food.

, , , , (1)

1

J. Lee

Function : Author

S. Roux

Function : Author

N. Descharles

Function : Author

C. Bonazzi

Function : Author

Barbara Rega

Function : Author
PersonId : 754159
IdHAL : barbara-rega
ORCID : 0000-0001-6275-9790

Ingénierie, Procédés, Aliments

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Analytical chemistry Life Sciences [q-bio]

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Lee_manuscript_revised_depot Hal.pdf (1.17 Mo)

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https://hal.science/hal-03925898

Submitted on : Thursday, January 5, 2023-8:33:02 PM

Last modification on : Wednesday, April 19, 2023-11:42:09 AM

Long-term archiving on: Thursday, April 6, 2023-8:31:45 PM

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hal-03925898 , version 1 (05-01-2023)

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HAL Id : hal-03925898 , version 1
DOI : 10.1016/j.foodcont.2020.107635

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J. Lee, S. Roux, N. Descharles, C. Bonazzi, Barbara Rega. Quantitative determination of volatile compounds using TD GC MS and isotope standard addition for application to the heat treatment of food.. Food Control, 2021, 121, ⟨10.1016/j.foodcont.2020.107635⟩. ⟨hal-03925898⟩

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Quantitative determination of volatile compounds using TD GC MS and isotope standard addition for application to the heat treatment of food.

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