Volatile components of Grana Parmigiano-Reggiano type hard cheese
GC–MS analysis of volatile components of Grana Parmigiano-Reggiano type Italian hard cheese was performed by solid phase micro extraction (SPME) and Purge & Trap (PT) methods. Half of the 24 samples analysed were produced in flat land (
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| Veröffentlicht in: | Food chemistry 2003-10, Vol.83 (1), p.55-61 |
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| container_title | Food chemistry |
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| creator | Bellesia, Franco Pinetti, Adriano Pagnoni, Ugo M Rinaldi, Riccardo Zucchi, Claudia Caglioti, Luciano Palyi, Gyula |
| description | GC–MS analysis of volatile components of Grana Parmigiano-Reggiano type Italian hard cheese was performed by solid phase micro extraction (SPME) and Purge & Trap (PT) methods. Half of the 24 samples analysed were produced in flat land ( |
| doi_str_mv | 10.1016/S0308-8146(03)00037-2 |
| format | Article |
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| ispartof | Food chemistry, 2003-10, Vol.83 (1), p.55-61 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Flavour GC–MS Parmigiano-Reggiano cheese PCA analysis SPME |
| title | Volatile components of Grana Parmigiano-Reggiano type hard cheese |
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