Use of headspace sampling in the quantitative analysis of artisanal spanish cheese aroma

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 7, 1996, Pages 1833-1839

  Fernández García, Estrella ^a,b  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b INIA   (Spain)

Author keywords

Cheese aroma; Gas chromatography; Headspace; Mass spectrometry

Indexed keywords

DRYOBALANOPS;

EID: 0000013963     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950601n     Document Type: Article

References (25)

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