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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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Anna Rocchina Caputo, Giuseppe Morone, Maria Antonietta Di Napoli, Domenico Rufrano, Emilio Sabia, Francesco Paladino, Lucia Sepe, Salvatore Claps
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2015-03-01
Σειρά:	Italian Journal of Agronomy
Θέματα:	destoned olive cake headspace aroma profile milk dairy products cows.
Διαθέσιμο Online:	https://www.agronomy.it/index.php/agro/article/view/609
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