Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction-gas chromatography
Year: 1996
Type: article
DOI: 10.1007/bf01192870
Authors: Terhi Tuomala, Heikki Kallio
Institution: University of Turku
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funder: Valio
OpenAlex ID: W2041999937