HP-SPME-GC/MS analysis allowed the identification of 77 volatile compounds that increased in the cheese samples during ripening.
CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS
Siano F;Sorrentino A;Boscaino F;Volpe M G
2019
Abstract
HP-SPME-GC/MS analysis allowed the identification of 77 volatile compounds that increased in the cheese samples during ripening.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
