摘要 : Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimizes thermal, mechanical, or chemical modificat... 展开
作者 | Vitova E Loupancova B Zemanova J Stoudkova H Brezina P Babak L |
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作者单位 | |
期刊名称 | 《Czech Journal of Food Sciences》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS |
关键词 | alcohols aldehydes aroma cheeses esters fatty acids hydrocarbons ketones organoleptic traits volatile compounds |
馆藏号 | N2008EPST0007011 |