Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method-Reference-Cited by-同舟云学术

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Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method

Published:2003 Issue:3 Volume:18 Page:252-259
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Qian Michael,Reineccius Gary

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference41 articles.

1. . Code of Federal Regulations. Title 21. Food and drugs. Part 133: Cheese and Related Cheese Products. The Of?ce of Federal Regulations, N. A. R. s.: 1977.

2. Quantification of Major Free Fatty Acids in Several Cheese Varieties

3. . Concentration of major free fatty acids and ?avor development in Italian cheese varieties. J. Dairy Sci., 1984; 67: 960- 968.

4. Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors

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