H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses-Reference-Cited by-同舟云学术

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H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

Published:2012-01 Issue: Volume:711 Page:54-59
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Camin Federica,Wehrens Ron,Bertoldi Daniela,Bontempo Luana,Ziller Luca,Perini Matteo,Nicolini Giorgio,Nocetti Marco,Larcher Roberto

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference37 articles.

1. Trace-element composition and stable-isotope ratio for discrimination of foods with Protected Designation of Origin

2. Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and 15N/14N) Ratios and Free Amino Acid Ratios

3. Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations

4. Application of Multielement Stable Isotope Ratio Analysis to the Characterization of French, Italian, and Spanish Cheeses

5. Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

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