Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses-Reference-Cited by-同舟云学术

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Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Published:2005-11 Issue:6 Volume:85 Page:491-513
ISSN:0023-7302
Container-title:Le Lait
language:
Short-container-title:Lait

Author:

Barron Luis Javier R.,Redondo Yolanda,Ortigosa María,Carbonell María,García Susana,Torre Paloma,de Renobales Mertxe,Fernández-García Estrella

Publisher

EDP Sciences

Subject

Food Science

Link

http://lait.dairy-journal.org/10.1051/lait:2005036/pdf

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses;European Food Research and Technology;2017-02-23

2. The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition;Grasas y Aceites;2016-01-25

3. Potential of near infrared spectroscopy for the analysis of volatile components in cheeses;LWT - Food Science and Technology;2014-03

4. Sampling and Sample Preparation Techniques for the Determination of the Volatile Components of Milk and Dairy Products;Comprehensive Sampling and Sample Preparation;2012

5. SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo;Food Analytical Methods;2011-09-27

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