Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction (2020)
- Authors:
- USP affiliated authors: BOGUSZ JUNIOR, STANISLAU - IQSC ; ALMEIDA, LARISSA CHIRINO DE - IQSC
- Unidade: IQSC
- DOI: 10.21577/0100-4042.20170505
- Subjects: CROMATOGRAFIA A GÁS; ESPECTROMETRIA DE MASSAS; COMPOSTOS VOLÁTEIS
- Keywords: meat; aroma
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Química Nova
- ISSN: 0100-4042
- Volume/Número/Paginação/Ano: v. 43, n. 4, p. 435-441, 2020
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc
-
ABNT
FRANCISCO, Vanessa C. et al. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. Química Nova, v. 43, n. 4, p. 435-441, 2020Tradução . . Disponível em: https://doi.org/10.21577/0100-4042.20170505. Acesso em: 28 dez. 2025. -
APA
Francisco, V. C., Almeida, L. C. de, Bogusz Junior, S., Oiano Neto, J., & Nassu, R. T. (2020). Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. Química Nova, 43( 4), 435-441. doi:10.21577/0100-4042.20170505 -
NLM
Francisco VC, Almeida LC de, Bogusz Junior S, Oiano Neto J, Nassu RT. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction [Internet]. Química Nova. 2020 ; 43( 4): 435-441.[citado 2025 dez. 28 ] Available from: https://doi.org/10.21577/0100-4042.20170505 -
Vancouver
Francisco VC, Almeida LC de, Bogusz Junior S, Oiano Neto J, Nassu RT. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction [Internet]. Química Nova. 2020 ; 43( 4): 435-441.[citado 2025 dez. 28 ] Available from: https://doi.org/10.21577/0100-4042.20170505 - Identificação de compostos voláteis importantes para o aroma da carne assada de frangos suplementados com β-ácidos do lúpulo
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Informações sobre o DOI: 10.21577/0100-4042.20170505 (Fonte: oaDOI API)
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