SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk-Reference-Cited by-同舟云学术

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SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

Published:2018-01-01 Issue:1 Volume:21 Page:1067-1079
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Iranmanesh Mahdieh¹,Ezzatpanah Hamid²,Akbari-Adergani Behrouz³^ORCID,Karimi Torshizi Mohammad Amir⁴

Affiliation:

1. student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

2. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

3. Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

4. Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1466323

Reference45 articles.

1. Dairy Science and Technology

2. Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid-phase microextraction gas chromatography/mass spectrometry

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