Analysis of Flavor Pattern from Different Categories of Cheeses using Electronic Nose-Reference-Cited by-同舟云学术

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Analysis of Flavor Pattern from Different Categories of Cheeses using Electronic Nose

Published:2012-10-31 Issue:5 Volume:32 Page:669-677
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Hong Eun-Jung,Kim Ki-Hwa,Park In-Seon,Park Seung-Yong,Kim Sang-Gee,Yang Hae-Dong,Noh Bong-Soo

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201233355899415.pdf

Reference11 articles.

1. Analysis of Odor-Active Volatiles in Cheddar Cheese Headspace by Multidimensional GC/MS/Sniffing

2. Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

3. Shelf Life of Crescenza Cheese as Measured by Electronic Nose

4. Solid Phase Microextraction for Cheese Volatile Compound Analysis

Cited by 3 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

1. Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese;Journal of Dairy Science and Biotechnology;2022-03

2. Quality Characteristics of Grilled Cheese Tofu Containing Natural Cheese and High Calcium;Journal of Dairy Science and Biotechnology;2020-12

3. Electronic Nose in Dairy Products;Electronic Noses and Tongues in Food Science;2016

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