OCCURRENCE OF SESQUITERPENES IN MOUNTAIN CHEESE VOLATILES

被引：95

作者：

DUMONT, JP ^{[1
]}

ADDA, J ^{[1
]}

机构：

[1] INRA,TECHNOL LAITIERE LAB,F-78350 JOUY EN JOSAS,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 02期

关键词：

D O I：

10.1021/jf60216a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：364 / 367

页数：4

共 16 条

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[3]

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[4]

DUMONT JP, 1976, LAIT, V56, P595, DOI [10.1051/lait:1976559-56030, 10.1051/lait:1976551-5522, 10.1051/lait:1976553-55411]

[5]

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[9] IDENTIFICATION AND EVALUATION OF SELECTED COMPOUNDS IN SWISS CHEESE FLAVOR [J].

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (03) :386-&

[10] FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS-CHEESE - REVIEW .3. RIPENING AND FLAVOR PRODUCTION [J].

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