Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10541548 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Volatile acids were the most abundant compounds in this raw goat cheese. ⺠Acids with origin in lipolysis had the highest importance. ⺠Among volatile acids, short chain fatty acids were the most important.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario RamÃrez,