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- W92165774 abstract "Two different techniques for obtaining extracts representing the most relevant aroma chemicals from grilled lamb have been developed and applied to the elucidation of the gas chromatographic-olfactometric (GC-O) profiles of grilled lamb from fresh or frozen samples. The first one attempted to collect the aroma released during grilling; the second one, the aroma released during eating. The GC-O work was complemented with a thorough isolation and identification study comprising liquid chromatography and dual gas chromatography with simultaneous MS and olfactometric (GC-GC-O-MS) detection." @default.
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- W92165774 date "2014-01-01" @default.
- W92165774 modified "2023-09-29" @default.
- W92165774 title "Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction Methods" @default.
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- W92165774 doi "https://doi.org/10.1016/b978-0-12-398549-1.00016-7" @default.
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