Optimization of a newly established gas-chromatographic method for determining lactose and galactose traces: Application to Pecorino Romano cheese-Reference-Cited by-同舟云学术

Optimization of a newly established gas-chromatographic method for determining lactose and galactose traces: Application to Pecorino Romano cheese

Published:2018-12 Issue: Volume:74 Page:89-94
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Idda Ilenia,Spano Nadia,Addis Margherita,Galistu Giovanni,Ibba Ignazio,Nurchi Valeria Marina,Pilo Maria Itria,Scintu Maria Francesca,Piredda Giovanni,Sanna Gavino^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. The use of lamb paste rennet in the traditional sheep cheese production;Addis;Small Rumin. Res.,2008

4. Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: seasonal variation;Addis;Small Rumin. Res.,2015

5. Molecular characterization of a unique patient with epimerase-deficiency galactosaemia;Alano;J. Inherit. Metab. Dis.,1998

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