ŠTEFÁNIKOVÁ, J.; ÁRVAY, J.; MIŠKEJE, M.; KAČÁNIOVÁ, M. Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 767–773, 2020. DOI: 10.5219/1300. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1300. Acesso em: 26 dec. 2024.