Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid-phase microextraction gas chromatography/mass spectrometry
Author:
Publisher
Wiley
Subject
Organic Chemistry,Spectroscopy,Analytical Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/rcm.4782/fullpdf
Reference51 articles.
1. Gazzetta Ufficiale della Repubblica Italiana
2. Microbiology and biochemistry of Fossa (pit) cheese
3. Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese
4. Study of the Volatile Fraction of Parmesan Cheese
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