摘要 : The effects of principal extraction conditions on the extraction rates of 10 selected volatile compounds (isoamyl alcohol, ethyl lactate, 2-nonanone, ethyl octanoate, 2-ethyl-1-hexanol, butanoic acid, phenethyl alcohol, phenol, dd... 展开
期刊名称 | 《Food analytical methods》 |
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总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | SPME Optimization White-brined cheese Volatile Response surface methodology |
馆藏号 | N2008EPST0013470 |