Effect of destoned olive cake on the aromatic profile of cows’ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis
The aim of this study, carried out within the NOVOROD project (PSR Campania 2007-2013 Misura 124 HC), was to evaluate the aromatic profile of milk and dairy products of dairy cows supplemented with destoned olive cake (DOC). Two techniques for the headspace aroma profile analysis: the thermal desorp...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2015-03-01
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| Col·lecció: | Italian Journal of Agronomy |
| Matèries: | |
| Accés en línia: | https://www.agronomy.it/index.php/agro/article/view/609 |
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