Flavour characterisation and classification of cheeses by gas chromatographic–mass spectrometric profiling
- 1 June 1999
- journal article
- research article
- Published by Elsevier in Journal of Chromatography A
- Vol. 847 (1-2), 203-208
- https://doi.org/10.1016/s0021-9673(99)00193-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Characterization of artisanal cheeses by GC and GC/MS analysis of their medium volatility (SDE) fractionJournal of Agricultural and Food Chemistry, 1991
- Comparison of flavor isolation techniques applied to Cheddar cheeseJournal of Agricultural and Food Chemistry, 1990
- Pattern Recognition of GC Profiles for Classification of Cheese VarietyJournal of Food Science, 1987
- Mechanisms of formation of aroma compounds in milk and milk productsJournal of Dairy Research, 1979