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John Wiley & Sons Inc

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Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

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Comparison of volatile compounds of hot‐pressed, cold‐pressed and solvent‐extracted flaxseed oils analyzed by SPME‐GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils

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Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques

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A simple method for the separation and quantification of neutral lipid species using GC‐MS

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