Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Chemical Papers

Volumn 66, Issue 10, 2012, Pages 907-913

  Vítová, Eva ^a   Loupancová, Blanka ^a   Sklenářová, Kateřina ^a   Divišová, Radka ^a   Buňka, František ^b  

^a BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

^b TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

aroma compounds; cheese analogues; fat; GC FID; GC MS; solid phase micro extraction

Indexed keywords

EID: 84880734331     PISSN: 03666352     EISSN: 13369075     Source Type: Journal    
DOI: 10.2478/s11696-012-0181-z     Document Type: Article

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