Author:
Al-Attabi Zahir,D’Arcy Bruce R.,Deeth Hilton C.
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference29 articles.
1. Al-Attabi Z, D’Arcy BR, Deeth HC (2009) Volatile sulphur compounds in UHT milk. Crit Rev Food Sci Nutr 49:28–47
2. Amirav A, Jing H, Atar E, Cheskis S, Tzanani N, Gordin A, Frishman G (2008) Pulsed flame photometric detector (PFPD) for gas chromatography. http://www.tau.ac.il/chemistry/amirav/pfpd.shtml . Accessed May 2013
3. Badings HT, de Jong C (1984) Headspace analysis for the study of aroma compounds in milk and dairy products. In: Analysis of volatiles: methods and applications. Walter de Gruyter & Co., New York
4. Badings HT, Van der pol JJG, Neeter R (1981) Aroma compounds which contribute to the difference in flavour between pasteurized milk and UHT milk. Flavour’81: 3rd Weurman Symposium: Proceedings of the International Conference, Munich:683-692
5. Bendall JG (2001) Aroma compounds of fresh milk from New Zealand cows fed different diets. J Agric Food Chem 49:4825–4832
Cited by
39 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