Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS-Reference-Cited by-同舟云学术

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Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS

Published:2015-01-13 Issue:10 Volume:18 Page:2193-2212
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yue Jin,Zheng Yuanrong,Liu Zhenmin,Deng Yun,Jing Yafang,Luo Yali,Yu Wenjuan,Zhao Yanyun

Funder

Open Project Program of State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd

Agricultural Science and Technology Achievements Transformation Fund

National Science & Technology Pillar Program during the 12th Five-year Plan Period

Shanghai Minhang District Commission of Science and Technology

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.966389

Reference36 articles.

1. Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN

2. Characterization of volatile compounds in ultra-high-pressure homogenized milk

3. Volatile Compounds and Chemical Changes in Ultrapasteurized Milk Packaged in Polyethylene Terephthalate Containers

4. Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time

5. Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

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