Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS : a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries
- Author
- KRECK, Mirjam1 ; SCHARRER, Annette1 ; BILKE, Steffi1 ; MOSANDL, Armin1
[1] Institut für Lebensmittelchemie, Johann Wolfgang Goethe-Universität Frankfurt, Marie-Curie-Str. 9, 60439 Frankfurt (Main), Germany - Source
European food research & technology (Print). 2001, Vol 213, Num 4-5, pp 389-394 ; ref : 11 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Chromatographie multidimensionnelle Composé naturel Contrôle qualité Enantiosélectivité Flaveur Fraise(fruit) Procédé extraction Produit dérivé Spectrométrie masse Extraction SBSE Petit fruit
- Keyword (en)
- Multidimensional chromatography Natural compound Quality control Enantioselectivity Flavor Strawberry Extraction process Derived product Mass spectrometry Stir bar sorptive extraction Small fruits
- Keyword (es)
- Cromatografía multidimensional Compuesto natural Control calidad Enantioselectividad Flavor Fresa(fruta) Procedimiento extracción Producto derivado Espectrometría masa Pequeños frutos
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14176501
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s002170100397 
https://dx.doi.org/10.1007/s002170100397
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