Profiling Aged Artisanal Cheddar Cheese Using Secondary Electrospray Ionization Mass Spectrometry

A number of direct injection mass spectrometry methods that can sample foods nondestructively and without sample preparation are being developed with applications ranging from the rapid assessment of food safety to the verification of protected designations of origin. In this pilot study, secondary...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2015-05, Vol.63 (17), p.4386-4392
Hauptverfasser:	Bean, Heather D, Mellors, Theodore R, Zhu, Jiangjiang, Hill, Jane E
Format:	Artikel
Sprache:	eng
Schlagworte:	Cheese - analysis Flavoring Agents - chemistry Food Handling Spectrometry, Mass, Electrospray Ionization Time Factors Volatile Organic Compounds - chemistry
Online-Zugang:	Volltext
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