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Table_1_Optimization and validation of an HS-SPME/GC-MS met..:

Katja Babič ; Lidija Strojnik ; Andrija Ćirić.
https://figshare.com/articles/dataset/Table_1_Optimization_and_validation_of_an_HS-SPME_GC-MS_method_for_determining_volatile_organic_compounds_in_dry-cured_ham_DOCX/25123637. , 2024

Link: https://doi.org/10.3389/fnut.2024.1342417.s001

RT Journal
T1 <Title>Table_1_Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham.DOCX</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftsmithonianinsp:oai:figshare.com:article_25123637&Exemplar=1&LAN=DE
				
A1 Katja Babič
A1 Lidija Strojnik
A1 Andrija Ćirić
A1 Nives Ogrinc
YR 2024
K1 Clinical and Sports Nutrition
K1 Dietetics and Nutrigenomics
K1 Nutritional Physiology
K1 Public Nutrition Intervention
K1 Nutrition and Dietetics not elsewhere classified
K1 Food Chemistry and Molecular Gastronomy (excl. Wine)
K1 Food Nutritional Balance
K1 Animal Nutrition
K1 Crop and Pasture Nutrition
K1 dry-cured ham
K1 HS-SPME/GC-MS
K1 optimization
K1 response surface methodology
K1 validation
JF https://figshare.com/articles/dataset/Table_1_Optimization_and_validation_of_an_HS-SPME_GC-MS_method_for_determining_volatile_organic_compounds_in_dry-cured_ham_DOCX/25123637
LK http://dx.doi.org/https://doi.org/10.3389/fnut.2024.1342417.s001
DO https://doi.org/10.3389/fnut.2024.1342417.s001
SF ELIB - SuUB Bremen

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