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Importance of free fatty acids in Parmesan cheese
Michael Qian,
Gary A. Reineccius
Food Science and Nutrition
Research output
:
Contribution to journal
›
Article
›
peer-review
8
Scopus citations
Overview
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Keyphrases
Free Fatty Acids
100%
Parmesan Cheese
100%
Odor Activity Value
66%
Aroma Extract Dilution Analysis
50%
Butanoic Acid
33%
Flavor Dilution Factor
33%
Amino
16%
Cheese
16%
Major Contributor
16%
Gas Chromatography
16%
Hexanoic Acid
16%
3-methylbutanoic Acid
16%
Fatty Acid Composition
16%
Acetic Acid
16%
Branched-chain
16%
Octanoic Acid
16%
Aroma Compounds
16%
Decanoic Acid
16%
Solid-phase Extraction Column
16%
Value Methodology
16%
Cheese Aroma
16%
Value Analysis
16%
Agricultural and Biological Sciences
Parmesan Cheese
100%
Fatty Acids
100%
Cheeses
16%
Gas Chromatography
16%
Cheese Aroma
16%
Solid Phase Extraction
16%
Aroma Compound
16%
Food Science
Free Fatty Acids
100%
Odor Activity Value
66%
Gas Chromatography
16%
Cheese Aroma
16%
Butyrate
16%
3-Methylbutanoic Acid
16%
Aroma Compound
16%