Application of SPME-GC method for analysis of the aroma of white surface mould cheeses

Journal of Food and Nutrition Research

Volumn 46, Issue 2, 2007, Pages 84-90

  Vítová, Eva ^a   Loupancová, Blanka ^a   Štoudková, Hana ^a   Zemanová, Jana ^a  

^a BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

Author keywords

Aroma; Mould cheese; SPME GC

Indexed keywords

PENICILLIUM; PENICILLIUM CAMEMBERTI;

EID: 34347214836     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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