Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry-Reference-Cited by-同舟云学术

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

Published:2022-04 Issue:1-2 Volume:3 Page:
ISSN:2666-3066
Container-title:eFood
language:en
Short-container-title:eFood

Author:

El‐Shamy Sherine¹^ORCID,Farag Mohamed A.²³^ORCID

Affiliation:

1. Department of Pharmacognosy, Faculty of Pharmacy Modern University for Technology & Information Cairo Egypt

2. Department of Pharmacognosy, Faculty of Pharmacy Cairo University Cairo Egypt

3. Department of Chemistry, School of Sciences & Engineering The American University in Cairo New Cairo Egypt

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/efd2.2

Reference51 articles.

1. Pattern Recognition of GC Profiles for Classification of Cheese Variety

2. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

3. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

4. MET-IDEA: Data Extraction Tool for Mass Spectrometry-Based Metabolomics

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