A rapid method for the quantitative determination of short-chain free volatile fatty acids from cheese

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3321-3323

  Innocente, N ^a   Moret, S ^a   Corradini, C ^a   Conte, L S ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Cheese; Free volatile fatty acids; Gas chromatography

Indexed keywords

CARBOXYLIC ACID; FATTY ACID; SHORT CHAIN FATTY ACID;

ARTICLE; CAPILLARY CHROMATOGRAPHY; CHEESE; CHEMICAL ANALYSIS; GAS CHROMATOGRAPHY; METHODOLOGY; REPRODUCIBILITY; TASTE; VOLATILIZATION; WATER VAPOR;

CHEESE; CHROMATOGRAPHY, GAS; FATTY ACIDS; VOLATILIZATION;

EID: 0033864995     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908749     Document Type: Article

References (9)

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7. Determination of free fatty acids in milk and cheese. Procedure for extraction, Clean up, and capillary gas chromatographic analysis
8. Volatile components of Limburger cheese
9. Fatty matter in cheese characterization. Free volatile fatty acids. Note II