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1 Ergebnisse
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Optimization of the HS-SPME-GC/MS technique for the analysi..:
Taliana Kênia Alves BEZERRA
;
Ana Rita Ribeiro ARAÚJO
;
Narciza Maria de Oliveira ARCANJO
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100103&lng=en&tlng=en. , 2016
Link:
https://doi.org/10.1590/1678-457X.0035
RT Journal T1
Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5fd625b936b0497d9d4af7794077b1b1&Exemplar=1&LAN=DE A1 Taliana Kênia Alves BEZERRA A1 Ana Rita Ribeiro ARAÚJO A1 Narciza Maria de Oliveira ARCANJO A1 Flávio Luís Honorato da SILVA A1 Rita de Cássia Ramos do Egypto QUEIROGA A1 Marta Suely MADRUGA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2016 K1 dairy products K1 cheese K1 aromas K1 GC/MS K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100103&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-457X.0035 DO https://doi.org/10.1590/1678-457X.0035 SF ELIB - SuUB Bremen
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