Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (Surk cheese)

International Journal of Food Properties

Volumn 17, Issue 6, 2014, Pages 1379-1392

  Güler, Zehra ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Acid type cheese; Organic acid; SPME; Volatile compounds

Indexed keywords

CHROMATOGRAPHY; ESSENTIAL OILS; KETONES; ORGANIC ACIDS; OXALIC ACID; PROPIONIC ACID; SATURATED FATTY ACIDS;

BASIC CHEMICALS; CHROMATOGRAPHY/MASS SPECTROMETRY; FREE FATTY ACID; HEXANOIC ACIDS; OVERALL ACCEPTABILITY; SPME; STATIC HEADSPACE; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84896332463     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.697957     Document Type: Article

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