Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese

Journal of Dairy Research

Volumn 79, Issue 1, 2012, Pages 102-109

  Guillén, María D ^a   Abascal, Begoña ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

cheese regions; distribution; gas chromatography mass spectrometry; Ripened sheep cheese; solid phase microextraction; volatile components nature

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD ANALYSIS; MASS FRAGMENTOGRAPHY; SHEEP; SOLID PHASE MICROEXTRACTION; STANDARD;

ANIMALS; CHEESE; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SHEEP; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

OVIS ARIES;

EID: 84858768536     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029911000781     Document Type: Article

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