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Entra nei temi di ricerca di 'Free fatty acids and other volatile compounds for the characterization of “Vastedda della valle del Belice” cheese'. Insieme formano una fingerprint unica.
Agriculture & Biology
volatile compounds
cheeses
free fatty acids
pasta filata cheese
artisan cheese
protected designation of origin
decanoic acid
hexanoic acid
octanoic acid
solid phase microextraction
cheesemaking
raw milk
gas chromatography-mass spectrometry
flavor
analysis of variance
farmers
sampling
methodology
Medicine & Life Sciences
Cheese
Nonesterified Fatty Acids
Solid Phase Microextraction
decanoic acid
hexanoic acid
octanoic acid
Butyric Acid
Gas Chromatography-Mass Spectrometry
Farmers
Milk
Analysis of Variance
Engineering & Materials Science
Cheeses
Fatty acids
Butyric acid
Milk
Flavors
Mass spectrometry
Gas chromatography
Analysis of variance (ANOVA)
Acids
Chemical Compounds
Cheeses
decanoic acid
hexanoic acid
octanoic acid
Milk
Flavors
Mass spectrometry
Gas chromatography
Butyric Acid
Analysis of variance (ANOVA)