Literature DB >> 7572382

Cheddar cheese flavour and chemical indices: changes during maturation.

J M Banks1, E Y Brechany, W W Christie, E A Hunter, D D Muir.   

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Year:  1995        PMID： 7572382     DOI： 10.1007/978-1-4615-1913-3_7

Source DB:  PubMed          Journal:  Adv Exp Med Biol        ISSN： 0065-2598            Impact factor:   2.622


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  1 in total

1.  Direct analysis of volatile organic compounds in foods by headspace extraction atmospheric pressure chemical ionisation mass spectrometry.

Authors:  P Perez-Hurtado; E Palmer; T Owen; C Aldcroft; M H Allen; J Jones; C S Creaser; M R Lindley; M A Turner; J C Reynolds
Journal:  Rapid Commun Mass Spectrom       Date:  2017-11-30       Impact factor: 2.419
  1 in total

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