Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheese
Author:
Publisher
EDP Sciences
Subject
General Engineering,General Chemistry
Link
http://analusis.edpsciences.org/10.1051/analusis:1999155/pdf
Cited by 11 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. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese;Comprehensive Reviews in Food Science and Food Safety;2018-01-27
2. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax);Food Chemistry;2012-04
3. Sampling and Sample Preparation Techniques for the Determination of the Volatile Components of Milk and Dairy Products;Comprehensive Sampling and Sample Preparation;2012
4. Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese;Journal of Dairy Research;2011-11-30
5. Solventless sample preparation techniques based on solid- and vapour-phase extraction;Analytical and Bioanalytical Chemistry;2010-10-20
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