RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES
The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PD...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-01-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/22 |