Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

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Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	29
Udgave nummer	1
Sider (fra-til)	15-20
Antal sider	6
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2012.10.002
Status	Udgivet - 2013

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@article{baa2995164fb428bb8c45afcbc5de371,

title = "Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level",

author = "Camilla Varming and Petersen, {Mikael Agerlin} and Skov, {Thomas Hjort} and Ard{\"o}, {Ylva Margareta}",

year = "2013",

doi = "10.1016/j.idairyj.2012.10.002",

language = "English",

volume = "29",

pages = "15--20",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

AU - Varming, Camilla

AU - Petersen, Mikael Agerlin

AU - Skov, Thomas Hjort

AU - Ardö, Ylva Margareta

PY - 2013

Y1 - 2013

U2 - 10.1016/j.idairyj.2012.10.002

DO - 10.1016/j.idairyj.2012.10.002

M3 - Journal article

VL - 29

SP - 15

EP - 20

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 1

ER -