Výsledky vyhľadávania - "Volatile Organic Compounds/metabolism [MeSH]"

Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk

Autori: Philipp W. Duensing Jörg Hinrichs Peter Schieberle

Zdroj: J Agric Food Chem

Predmety: 2. Zero hunger, Volatile Organic Compounds, Milk, cheese ripening, stable isotope dilution assay, Odorants/analysis [MeSH], Volatile Organic Compounds/analysis [MeSH], CAMOLA approach, (, Volatile Organic Compounds/chemistry [MeSH], Animals [MeSH], Pasteurization [MeSH], Article, Milk/metabolism [MeSH], Cattle [MeSH], Chemistry and Biology of Aroma and Taste, Milk/chemistry [MeSH], Cheese/analysis [MeSH], aroma compound formation, Volatile Organic Compounds/metabolism [MeSH], Cheese, Odorants, Chemistry andBiology of Aroma and Taste, Animals, Pasteurization, Cattle, ddc

Popis súboru: application/pdf

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/38699886
https://repository.publisso.de/resource/frl:6480955
https://mediatum.ub.tum.de/1744714