Odorant impact and quantification of selected volatile sulphur compounds (VSC) in Swiss Tilsit cheese by headspace-solid phase microextraction-gas chromatography/pulsed flame photometric detection (HS-SPME-GC/PFPD).

In: Flavors&Fragrances Leipzig. 11.-13.9., Publ. ALP-Haras, Leipzig / Deutschland. 2013, 1-1.

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