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).

Institutional Repository Agroscope

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

ID publication (Code web): 31794 Envoyer par e-mail