Author:
Barouni Eleftheria,Petsi Theano,Kanellaki Maria,Bekatorou Argyro,Koutinas Athanasios A.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference23 articles.
1. AOAC (1995). Chapter 33. Dairy products. In Official methods of analysis of AOAC International, 16th Edition, vol. II. The Association of Official Analytical Chemists, Arlington.
2. Barouni, E., Petsi, T., Kanellaki, M., Bekatorou, A., & Koutinas, A. A. (2015). Tubular cellulose/starch gel composite as food enzyme storehouse. Food Chemistry, 188, 106–110.
3. Barouni, E., Petsi, T., Kanellaki, M., Bekatorou, A., & Koutinas, A. A. (2016). Immobilized rennin in TC/SG composite in cheese production. Food Chemistry, 200, 76–82.
4. Bellesia, F., Pinetti, A., Pangoni, U. M., Rinaldi, R., Zucchi, C., Gaglioti, L., & Payli, G. (2003). Volatile components of Grana Parmigiamo-Reggiano type hard cheese. Food Chemistry, 83, 53–61.
5. Bianchi, F., Careri, M., Mangia, A., & Musci, M. (2007). Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. Journal of Separation Science, 30, 563–572.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献