摘要 : Optimization of main extraction parameters of the headspace solid-phase microextraction (SPME) method for two high-fat dairy powders with distinctly different volatile profiles was performed with response surface methodology. Whil... 展开
作者 | Salum~ Pelin Erbay~ Zafer |
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作者单位 | |
期刊名称 | 《Food analytical methods》 |
总页数 | 10 |
语种/中图分类号 | 英语 / TS2 |
关键词 | SPME Optimization High-fat Dairy powder Cream Enzyme-modified cheese Response surface methodology |
馆藏号 | N2008EPST0013470 |