Aroma-matrix interaction in food: an APCI approach

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Aroma-matrix interaction in food: an APCI approach

An overview is presented of the principle, scope and major applications to date of the use of atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) for monitoring the kinetics of release of flavour volatiles in real time. There are four major areas in this thesis that extend from the...

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Bibliographic Details
Main Author:	Gan, H. H.
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2015
Subjects:	flavour volatiles ACPI-MS atmospheric pressure chemical ionisation mass spectrometry aroma
Online Access:	https://eprints.nottingham.ac.uk/29071/

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