Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

Autor: T. Massouras, Agnès Cornu, F. Sympoura, P. Tournayre, Bruno Martin, J.L. Berdagué

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2009, 92 (7), pp.3040-3048. ⟨10.3168/jds.2008-1802⟩

International audience; Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus alpha-tocopherol (ELVE) supplementation of a maize silage diet (CO) on the odor-active compounds of Saint-Nectaire cheese.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e52526a136af2b91d08a1d1df6815104
https://hal.inrae.fr/hal-02665587

Identification of Odor-active Components of Agarwood Essential Oils from Thailand by Solid Phase Microextraction-GC/MS and GC-O.

Autor: Pripdeevech, Patcharee, Weeraya Khummueng, Seung-Kook Park

Publikováno v: Journal of Essential Oil Research; Jul/Aug2011, Vol. 23 Issue 4, p46-53, 8p, 4 Charts