A Method for the Direct Isolation and Gas Chromatographic Analysis of Milk Flavor Components Using a Programmed Temperature Vaporizer-Reference-Cited by-同舟云学术

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A Method for the Direct Isolation and Gas Chromatographic Analysis of Milk Flavor Components Using a Programmed Temperature Vaporizer

Published:1996-10 Issue:10 Volume:79 Page:1706-1712
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Señorans F.J.,Tabera J.,Herraiz M.,Reglero G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

1. Headspace analysis for the study of aroma compounds in milk and dairy products;Badings,1984

2. Automatic system for rapid analysis of volatile compounds by purge-and-cold-trapping/capillary gas chromatography;Badings;J. High Resolut. Chromatogr. Chromatogr. Commun.,1985

3. Recent advances in the study of aroma compounds of milk and dairy products;Badings;Neth. Milk Dairy J.,1980

4. Isolation and concentration of volatiles from foods;Bemelmans,1985

5. Flavour of heated milks. A review;Calvo;Int. Dairy J.,1992

Cited by 8 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. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review;Journal of Dairy Research;2020-11

2. Instrumental measurement of milk flavour and colour;Improving the Safety and Quality of Milk;2010

3. Improving the sensory quality, shelf-life and functionality of milk;Functional and Speciality Beverage Technology;2009

4. Characterization of volatile compounds in ultra-high-pressure homogenized milk;International Dairy Journal;2008-08

5. HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour;International Dairy Journal;2005-12

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