Volatile compounds in dry-fermented sausage “Espetec” subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

Volatile compounds in dry-fermented sausage “Espetec” subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
A. Rivas-Cañedo, C. Juez-Ojeda, M. Nuñez and E. Fernández-García