Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference14 articles.
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2. Chemical characterization of raw milk samples with and without oxidative off-flavor;Barrefors;Journal of Dairy Science,1995
3. Aroma compounds of fresh milk from New Zealand cows fed different diets;Bendall;Journal of Agricultural and Food Chemistry,2001
4. Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques;Contarini;Journal of Agricultural and Food Chemistry,2002
5. Solvent assisted flavour evaporation—a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;European Food Research and Technology,1999
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