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 (

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2003-10, Vol.83 (1), p.55-61
Hauptverfasser:	Bellesia, Franco, Pinetti, Adriano, Pagnoni, Ugo M, Rinaldi, Riccardo, Zucchi, Claudia, Caglioti, Luciano, Palyi, Gyula
Format:	Artikel
Sprache:	eng
Schlagworte:	Flavour GC–MS Parmigiano-Reggiano cheese PCA analysis SPME
Online-Zugang:	Volltext
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