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Bleu cheese flavor production by submerged fermentation with on-line monitoring by gas chromatography

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Chirospecific flavor analysis by means o

✍ Mosandl, Armin ;Hener, Uwe ;Schmarr, Hans-Georg ;Rautenschlein, Martina 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 372 KB

Micro LC analysis of the six major hop bitter acids with corresponding UV-spectrum. Retention time of last eluting compound = 48 min.