Chemical research careers are more diverse than they might first appear, as there are many different reasons to conduct research and many possible environments. Introducing a new discovery about 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, HPLC of Formula: C9H16O2.
In this study, a white-brined cheese made from goat milk (from the Greek native breed Capra prisca) was manufactured using the technology based on Feta cheese-making. The composition, proteolysis, volatiles and sensory properties of this cheese were studied at different ripening days. No significant differences were found for the main physicochemical parameters of the cheese during ripening and storage. Retinol and alpha-tocopherol, the fat-soluble vitamins decreased after 60 d of ripening. Proteolysis, as assessed by measuring the levels of soluble nitrogen, increased with time. Free fatty acids were the most abundant group of chemical compounds found in the cheese. Most of the volatiles (apart from free fatty acids) reached their highest levels after 60 days of ripening. The cheese received satisfactory scores during organoleptic evaluation.
HPLC of Formula: C9H16O2, In the meantime we’ve collected together some recent articles in this area about HPLC of Formula: C9H16O2 to whet your appetite. Happy reading!
Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics