Work

Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

Year: 1993

Type: article

Source: International Dairy Journal

DOI: 10.1016/0958-6946(93)90023-s

Authors: J.O. Bosset, R. Gauch

Institution: Federal Office for Agriculture

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2028130178

FWCI: 4.764

Cites:

Cited by: 138

Related to: 10