6533b871fe1ef96bd12d258d
RESEARCH PRODUCT
New results in the volatile odorous compounds of French cheeses
A GalloisDavid Langloissubject
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.SA] Life Sciences [q-bio]/Agricultural sciences0404 agricultural biotechnologyChromatographyChemistry0402 animal and dairy science04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science040201 dairy & animal scienceComputingMilieux_MISCELLANEOUSFood Sciencedescription
Les composes volatils odorants de 5 fromages a pâte persillee (3 roqueforts fabriques avec des souches de Penicillium roqueforti differentes, 1 Bleu des Causses et 1 Bleu d'Auvergne) ont ete extraits, separes par chromatographie en phase gazeuse et analyses par spectrometrie de masse. Cent vingt neuf composes ont ete identifies et quantifies
year | journal | country | edition | language |
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1990-01-01 |