Ion-exchange HPLC analysis of a broad spectrum of organic acids from matured Cheddar cheese and assessment of extraction methods
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. The chemistry of flavour and texture generation in cheese;Adda;Food Chemistry,1982
2. Axelsson, L. T. (1993) Lactic acid bacteria: classification and physiology. In Lactic Acid Bacteria, eds S. Salminen and A. von Wright, pp. 1–63. Marcel Dekker, New York.
3. Determination of organic acids in dairy products by high performance liquid chromatography;Bevilacqua;Journal of Food Science,1989
4. Changes in organic acids during the ripening of Port Salut Argentino cheese;Bevilacqua;Food Chemistry,1992
5. Simultaneous determination of sugars and organic acids in Cheddar cheese by high-performance liquid chromatography;Bouzas;Journal of Food Science,1991
Cited by 18 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 Improved Method for Determination of Orotic Acid in Milk by Ultra-Fast Liquid Chromatography with Optimized Photodiode Array Detection;Animals;2021-11-09
2. Conductometric Gradient Ion Exclusion Chromatography for Volatile Fatty Acids;Analytical Chemistry;2016-11-28
3. Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin;Comprehensive Reviews in Food Science and Food Safety;2015-07-14
4. The role of sodium in the salty taste of permeate;Journal of Dairy Science;2014-09
5. 29. Preservatives in cheeses;Human Health Handbooks;2013-10-21
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