Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations-Reference-Cited by-同舟云学术

Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations

Published:2003-11 Issue:3 Volume:83 Page:329-338
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Muñoz Noemı́,Ortigosa Marı́a,Torre Paloma,Izco Jesús M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Study of the volatile fraction of Parmesan cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994

3. (Official State Gazette) No. 63 of 14 March 1991. Regulatory Board of the Roncal Cheese Appellation of Origin,1991

4. Comparison of the volatile flavour compounds of six European AOC cheeses by using dynamic headspace GC-MS method;Bosset;International Dairy Journal,1993

5. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS;Bosset;Mitteilungen-aus-derm-gebiete-dem-lebensitteluntersuchung-und-hygieen,1995

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