Work

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Year: 2012

Type: article

Source: Chemical Papers

DOI: 10.2478/s11696-012-0181-z

Authors: Eva Vítová, Blanka Loupancová, Kateřina Sklenářová, Radka Divišová, František Buňka

Institutions: Brno University of Technology, Tomas Bata University in Zlín

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1994877413

FWCI: 1.129

Cites: 45

Cited by: 8

Related to: 10