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.
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| Description | scientific article published in March 2003 |
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author: Flavia Gasperi Franco Biasioli Elena Boscaini Saskia M van Ruth |
| Publication date | March 1, 2003 |
| Language | English |
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