User: Guest  Login
If you experience problems opening the document, please try this link.
Title:

Formation of KeyAroma Compounds During 30 Weeks ofRipening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk

Document type:
Zeitschriftenaufsatz
Author(s):
Duensing, PhilippW. ; Hinrichs, Jo rg ; Schieberle, Peter
Keywords:
Article ; Chemistry andBiology of Aroma and Taste ; stable isotope dilution assay ; cheese ripening ; aroma compound formation ; CAMOLA approach ; (
Journal title:
Journal of Agriculturaland Food Chemistry
Year:
2024
Journal volume:
72
Journal issue:
19
Pages contribution:
11072-11079
Fulltext / DOI:
doi:10.1021/acs.jafc.4c01814
Publisher:
American Chemical Society
E-ISSN:
0021-8561 ; 1520-5118
Date of publication:
03.05.2024
 BibTeX