Mitarbeitende

Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection.

Badertscher R., Blaser C., Noth P.

Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection.

Food Chemistry, 398, (1 January), 2022, 1-6.

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ISSN Print: 0308-8146
ISSN Online: 1873-7072
Digital Object Identifier (DOI): https://doi.org/10.1016/j.foodchem.2022.133932
ID pubblicazione (Codice web): 50105 Inviare via e-mail

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