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Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography

G Zeppa1, L Conterno, V Gerbi

  • 1Dipartimento Valorizzazione e Protezione Risorse Agroforestali - Settore Microbiologia e Industrie agrarie, Università di Torino, Via L. da Vinci 44, 10095, Grugliasco, Torino, Italy. zeppa@agraria.unito.it

Journal of Agricultural and Food Chemistry
|June 21, 2001
PubMed

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