Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry
- Autoría:
- Moran, L; Vivanco, C; Lorenzo, JL; Barron, LJR; Aldai, N
- Año:
- 2022
- Revista:
- LWT-Food Science and Technology
- Volumen:
- 163:113472
- ISBN/ISSN:
- 0023-6438
- DOI:
- 10.1016/j.lwt.2022.113472