Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis
Author:
Funder
Sidi Mohamed Ben Abdellah University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03854-y.pdf
Reference40 articles.
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2. Amanpour A, Kelebek H, Selli S (2017) Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique. J Food Meas Charact 11:1430–1439
3. Aubert C, Baumann S, Arguel H (2005) Optimization of the analysis of flavor volatile compounds by liquid − liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes. J Agric Food Chem 53:8881–8895
4. Bendall JG (2001) Aroma compounds of fresh milk from New Zealand cows fed different diets. J Agric Food Chem 49:4825–4832
5. Benkerroum N, Tamime AY (2004) Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale. Food Microbiol 21:399–413
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