Wikidata

(Q44366204)

English

Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.

scientific article published in March 2003

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title
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
12643630
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12643630%20AND%20SRC:MED&resulttype=core&format=json
retrieved
1 November 2019

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