Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity
Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), coupled with GC-MS (gas chromatography–mass spectrometry...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Elsevier
2016
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/28858/ |