Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening-Reference-Cited by-同舟云学术

Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening

Published:2013-01 Issue:1 Volume:96 Page:26-32
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Innocente N.,Munari M.,Biasutti M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

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3. Study of the volatile fraction of Parmesan cheese;Barbieri;J. Agric. Food Chem.,1994

4. Volatile components of Grana Parmigiano-Reggiano type hard cheese;Bellesia;Food Chem.,2003

5. Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese;Berard;Food Chem.,2007

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