Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.

Sádecká J, Kolek E, Pangallo D, Valík L, Kuchta T

DOI: 10.1016/j.foodchem.2013.10.163
Published: 2014 May 1
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2013.10.163,
  title = {Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.},
  author = {Sádecká J and Kolek E and Pangallo D and Valík L and Kuchta T},
  year = {2014},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2013.10.163},
  url = {https://doi.org/10.1016/j.foodchem.2013.10.163}
}

RIS

TY  - JOUR
TI  - Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.
AU  - Sádecká J
AU  - Kolek E
AU  - Pangallo D
AU  - Valík L
AU  - Kuchta T
PY  - 2014
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2013.10.163
UR  - https://doi.org/10.1016/j.foodchem.2013.10.163
ER  -

APA

J, S., E, K., D, P., L, V., & T, K. (2014). Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.. Food chemistry. https://doi.org/10.1016/j.foodchem.2013.10.163

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pubmed · retrieved 2026-09-27T07:34:55.245Z