Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese-Reference-Cited by-同舟云学术

Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese

Published:2002-09-13 Issue:20 Volume:74 Page:5199-5204
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Pinho O.¹,Ferreira I. M. P. L. V. O.¹,Ferreira M. A.¹

Affiliation:

1. CEQUP/Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha, 4050-047 Porto, Portugal, and Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ac020296m

Reference44 articles.

1. Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

2. Evaluation of taste compounds in water-soluble extract of goat cheeses

3. Current Knowledge of Soft Cheeses Flavor and Related Compounds

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