The performance of various capillary columns for the analysis of volatile flavor compounds in dairy products by dynamic headspace gas chromatography
- 1 January 1994
- journal article
- research article
- Published by Wiley in Journal of High Resolution Chromatography
- Vol. 17 (1) , 25-30
- https://doi.org/10.1002/jhrc.1240170107
Abstract
No abstract availableKeywords
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- Dynamic headspace gas chromatography of volatile compounds in milkJournal of Chromatography A, 1987
- Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar CheeseJournal of Dairy Science, 1985
- Production of Ethylesters by Some Lactic Acid and Psychrotrophic BacteriaJournal of Dairy Science, 1974
- Isolement des constituants de l'arôme des fromages : comparaison de méthodesLe Lait, 1972