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- Food Flavors and Chemistry: Advances of the New Millennium, SDE-GC-MS profiling of short- and long-term ripened fermented sausages. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, P. Dirinck, F. Van Opstaele
, 2001
, Pages 281-288
- Photochemistry: Volume 24, Photoelimination. D. Bryce-Smith, A. Gilbert, S. T. Reid
, 1993
, Volume 24
, Pages 368-402
- White Biotechnology for Sustainable Chemistry, CHAPTER 12 Production of Aroma Compounds by White Biotechnology. Juliano Lemos Bicas, Gustavo Molina, Francisco Fábio Cavalcante Barros, Gláucia Maria Pastore
, 2016
, Pages 310-332
- Food Contact Materials Analysis: Mass Spectrometry Techniques, CHAPTER 5 Volatile Compounds Through and from Packaging. Ludwig Gruber, Jonathan Beauchamp
, 2019
, Pages 105-138