Volatile components of Grana Parmigiano-Reggiano type hard cheese

Autor:	Adriano Pinetti, Gyula Pályi, Claudia Zucchi, Luciano Caglioti, Riccardo Rinaldi, Ugo Maria Pagnoni, Franco Bellesia
Rok vydání:	2003
Předmět:	Chromatography Chemistry Flavour Analytical chemistry Solid Phase Micro Extraction Spme gc ms General Medicine Gas chromatography–mass spectrometry Parmigiano-Reggiano Cheese Flavuor PCA analysis SPME GC-Ms Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 83:55-61
ISSN:	0308-8146
Popis:	GC–MS analysis of volatile components of Grana Parmigiano-Reggiano type Italian hard cheese was performed by solid phase micro extraction (SPME) and Purge & Trap (PT) methods. Half of the 24 samples analysed were produced in flat land (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cee9110b6df906f1f96e18775f44d2a1 https://doi.org/10.1016/s0308-8146(03)00037-2 Zobrazit plný text záznamu Full Text from ScienceDirect