2009•Food ChemistryRequires access

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Alicia Olivares, José Luis Navarro, Mónica Flores

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Key concepts: Octanal, Nonanal, Hexanal, Aroma, Ethyl hexanoate, Chemistry, Solid-phase microextraction, Aroma compound

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