Headspace Gas Sampling/GC Method for the Quantitative Analysis of Volatile Compounds in Cheese-Reference-Cited by-同舟云学术

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Headspace Gas Sampling/GC Method for the Quantitative Analysis of Volatile Compounds in Cheese

Published:1985-05 Issue:3 Volume:50 Page:843-844
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LIN J. C. C.,JEON I. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13813.x/fullpdf

Reference11 articles.

1. Measuring Flavor Changes with Vapor Sampling and GLC Analysis1

2. Gas Chromatographic Analysis of Head Space Gas of Dilute Aqueous Solutions.

3. Measuring Parts Per Billion of Volatile Materials in Milk

Cited by 23 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. Flavour Development in Cheese;Handbook of Cheese Chemistry;2023-07-28

2. Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level;International Dairy Journal;2013-03

3. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography;Journal of Dairy Science;2009-06

4. Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC;Flavour and Fragrance Journal;2005-11

5. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective;Comprehensive Reviews in Food Science and Food Safety;2003-10

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