Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria-Reference-Cited by-同舟云学术

Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria

Published:2018-01-15 Issue:3 Volume:71 Page:593-600
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Decimo Marilù¹^ORCID,Cabeza María C²,Ordóñez Juan A²,De Noni Ivano³,Brasca Milena¹

Affiliation:

1. Institute of Sciences of Food Production; National Research Council of Italy; Via G. Celoria 2 Milan 20133 Italy

2. Department of Nutrition, Bromatology and Technology of Food; Faculty of Veterinary; Complutense University; Avda Puerta de Hierro Madrid 28040 Spain

3. Department of Food; Environmental and Nutritional Sciences; University of Milan; Via G. Celoria 2 Milan 20133 Italy

Funder

Regione Lombardia

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12485/fullpdf

Reference34 articles.

1. Purification and partial characterization of psychrotrophic Serratia marcescens lipase;Abdou;Journal of Dairy Science,2003

2. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry;Bazemore;Journal of Food Science,1999

3. Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products — a review

4. Flavour of heated milks;Calvo;International Dairy Journal,1992

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