The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese-Reference-Cited by-同舟云学术

The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese

Published:2020-02-27 Issue:3 Volume:73 Page:594-603
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Sabia Emilio¹^ORCID,Gauly Matthias¹,Napolitano Fabio²,Cifuni Giulia Francesca³,Claps Salvatore³

Affiliation:

1. Faculty of Science and Technology Free University of Bozen –Bolzano Piazza Università 5 39100 Bolzano Italy

2. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali Università degli Studi della Basilicata Via dell' Ateneo Lucano 10 85100 Potenza Italy

3. Research Centre for Animal Production and Aquaculture Consilio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria S.S. 7 Via Appia 85051 Bella Muro (PZ) Italy

Funder

Italian Ministry of Agriculture, Food and Forestry Policies

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12696

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2. Analysis of Odor-Active Volatiles in Cheddar Cheese Headspace by Multidimensional GC/MS/Sniffing

3. Study of the Volatile Fraction of Parmesan Cheese

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