Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology. [electronic resource]
Producer: 20080902Description: 16-24 p. digitalISSN:- 0021-9673
- Aldehydes -- chemistry
- Caproates -- chemistry
- Cheese -- analysis
- Dimethylpolysiloxanes -- chemistry
- Disulfides -- chemistry
- Flavoring Agents -- analysis
- Gas Chromatography-Mass Spectrometry -- methods
- Hexanols -- chemistry
- Ketones -- chemistry
- Polyethylene Glycols -- chemistry
- Sodium Chloride -- chemistry
- Solid Phase Microextraction -- methods
- Temperature
No physical items for this record
Publication Type: Journal Article
There are no comments on this title.
Log in to your account to post a comment.