Analysis of Volatile Sulfur Compounds in Swiss Cheese Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)
Author:
Affiliation:
1. The Ohio State University, Department of Food Science and Technology, Columbus, Ohio 43210, USA
2. Syft Technologies, Christchurch, New Zealand
Publisher
American Chemical Society
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-2011-1068.ch008
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