Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Blanka Loupancová"'
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 6, Pp 268-274 (2006)
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; t
Externí odkaz:
https://doaj.org/article/ed444fa6e0864c03bb6e50699185ff48
Publikováno v:
Czech Journal of Food Sciences. 24:268-274
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5528782e8adc1e8488a82f3ceab0fdf
https://doi.org/10.17221/3324-cjfs
https://doi.org/10.17221/3324-cjfs
Publikováno v:
Czech Journal of Food Sciences. 22:S310-S313
Changes in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa64c088800b0c79205a70214b3d6e06
https://doi.org/10.17221/10689-cjfs
https://doi.org/10.17221/10689-cjfs
Publikováno v:
Chemical Papers. 66
The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fac63d501f3b52ba215cbc13ed1b83a
https://doi.org/10.2478/s11696-012-0181-z
https://doi.org/10.2478/s11696-012-0181-z