Identifying formation pathways for malty/chocolate flavour compounds in semi-hard cheeses by HS-SPME-GC-MS, HS-ITEX-GC-MS and LC-MS/MS. - nIRA

Meng Y. H., Piccand M., Baumeyer Brahier A., Tena Stern M., Lüdin P., Von Ah U., Fuchsmann P.

Identifying formation pathways for malty/chocolate flavour compounds in semi-hard cheeses by HS-SPME-GC-MS, HS-ITEX-GC-MS and LC-MS/MS.

In: IDF World Dairy Summit 2018. 15.10., Daejeon, South Korea. 2018, 1.

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