Analyzing variations in aroma patterns of truffle species using solid phase micro extraction (SPME) coupled with GC and multiple detection systems

Eva Schrampf

Research output: Chapter in Book/Report/Conference proceedingConference contributionResearchpeer-review

Original languageEnglish
Title of host publicationFood for the future- the contribution of chemistry to improvement of food quality. Book I.
PublisherSpringer
Pages96-99
ISBN (Print)978-87-993033-4-2
Publication statusPublished - 2009
EventEURO FOOD CHEM XV - Kopenhagen, Denmark
Duration: 5 Jul 20098 Jul 2009

Conference

ConferenceEURO FOOD CHEM XV
CountryDenmark
CityKopenhagen
Period5/07/098/07/09

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)
  • Application

Cite this

Schrampf, E. (2009). Analyzing variations in aroma patterns of truffle species using solid phase micro extraction (SPME) coupled with GC and multiple detection systems. In Food for the future- the contribution of chemistry to improvement of food quality. Book I. (pp. 96-99). Springer.

Analyzing variations in aroma patterns of truffle species using solid phase micro extraction (SPME) coupled with GC and multiple detection systems. / Schrampf, Eva.

Food for the future- the contribution of chemistry to improvement of food quality. Book I.. Springer, 2009. p. 96-99.

Research output: Chapter in Book/Report/Conference proceedingConference contributionResearchpeer-review

Schrampf, E 2009, Analyzing variations in aroma patterns of truffle species using solid phase micro extraction (SPME) coupled with GC and multiple detection systems. in Food for the future- the contribution of chemistry to improvement of food quality. Book I.. Springer, pp. 96-99, EURO FOOD CHEM XV, Kopenhagen, Denmark, 5/07/09.
Schrampf E. Analyzing variations in aroma patterns of truffle species using solid phase micro extraction (SPME) coupled with GC and multiple detection systems. In Food for the future- the contribution of chemistry to improvement of food quality. Book I.. Springer. 2009. p. 96-99
Schrampf, Eva. / Analyzing variations in aroma patterns of truffle species using solid phase micro extraction (SPME) coupled with GC and multiple detection systems. Food for the future- the contribution of chemistry to improvement of food quality. Book I.. Springer, 2009. pp. 96-99
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