Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps

Author:

High Ryan,Kebede Biniam,Eyres Graham,Bremer Phil

Funder

University of Otago

Publisher

Elsevier BV

Reference32 articles.

1. Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes;Arcena;Foods,2020

2. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese;Cakmakci;International Journal of Dairy Technology,2013

3. Chapter 37 - Blue Cheese;Cantor,2017

4. Lipolysis in Gorgonzola cheese during ripening;Contarini;International Dairy Journal,1995

5. Rate of formation of methyl ketones during blue cheese ripening;Dartey;Journal of Agricultural and Food Chemistry,1971

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