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Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus α-tocopherol (ELVE) supplementation of a maize silage diet (CO) on the odor-active compounds of Saint-Nectaire cheese. Cheese odor and flavor profiles were studied by sensory analysis. The volatile compounds were extracted by purge and trap and separated by gas chromatography. The odor compounds...
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