Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa

  1. Juan, B.
  2. Barron, L.J.R.
  3. Ferragut, V.
  4. Guamis, B.
  5. Trujillo, A.J.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2007

Volumen: 55

Número: 3

Pages: 747-754

Type: Article

DOI: 10.1021/JF062824R GOOGLE SCHOLAR
La source de données: Scopus