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Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

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Détails bibliographiques
Auteur principal:	Taliana Kênia Alves BEZERRA
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Sujets:	Agrociencias GC MS cheese aromas Dairy products
Accès en ligne:	Acceder al recurso
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