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Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection

René Badertscher, Carola Blaser, Priska Noth

2022Food Chemistry12 citationsDOI

Topics & Concepts

ChemistryChromatographyAnalyteAqueous solutionDetection limitGas chromatographyCarboxylic acidOrganic chemistryAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityAnalytical Chemistry and Chromatography
Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection | Litcius