Advanced gas chromatography in food analysis [E-Book] / editor: Peter Q. Tranchida.
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in...
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Full text |
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Personal Name(s): | Tranchida, Peter Q., editor |
Imprint: |
Cambridge :
Royal Society of Chemistry,
[2020]
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Physical Description: |
1 online resource (451 pages). |
Note: |
englisch |
ISBN: |
9781788015752 |
Series Title: |
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Food chemistry, function and analysis ;
17 |
Subject (LOC): |
- Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction
- Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples
- Conventional Gas Chromatography: Basic Principles and Instrumental Aspects
- Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis
- High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis
- Heart-cutting Two-dimensional Gas Chromatography
- Comprehensive Two-dimensional Gas Chromatography
- Multidimensional LC-GC
- Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis
- Chemometrics: Basic Principles and Applications