Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference37 articles.
1. The chemistry of flavour and texture generation in cheese
2. Trend in Flavor Research;Preininger,1994
3. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
4. Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-MS
5. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method
Cited by 77 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. The impact of different bacterial blends on texture and flavour development in plant-based cheese;Future Foods;2023-12
2. Flavour Development in Cheese;Handbook of Cheese Chemistry;2023-07-28
3. Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese;International Dairy Journal;2022-06
4. New analytical methods for the determination of sulfur species with microextraction techniques: a review;Journal of Sulfur Chemistry;2022-02-25
5. Chromatographic fingerprint application possibilities in food authentication;European Food Research and Technology;2022-01-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3