VOLATILE COMPOUNDS FROM PENICILLIUM SP CONTRIBUTING MUSTY EARTHY NOTES TO BRIE AND CAMEMBERT CHEESE FLAVORS

被引：110

作者：

KARAHADIAN, C ^{[1
]}

JOSEPHSON, DB ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 03期

关键词：

D O I：

10.1021/jf00063a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：339 / 343

页数：5

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