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Volumn 59, Issue 1, 2011, Pages 255-262

The changes of flavour and aroma active compounds content during produgtion of Edam cheese

Author keywords

Aroma active compounds; Edam cheese; Flavour; GC; Sensory analysis; SPME

Indexed keywords


EID: 79953143911     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun201159010255     Document Type: Article
Times cited : (12)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.