Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy-Reference-Cited by-同舟云学术

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Identification of cow, buffalo, goat and ewe milk species in fermented dairy products using synchronous fluorescence spectroscopy

Published:2019-06 Issue: Volume:284 Page:60-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Genis Duygu Ozer,Bilge Gonca,Sezer Banu,Durna Sahin,Boyaci Ismail Hakki

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Prediction of the geographical origin of butters by partial least square discriminant analysis (PLS-DA) applied to infrared spectroscopy (FTIR) data;Bassbasi;Journal of Food Composition and Analysis,2014

2. Identification of cow's milk in “buffalo” cheese by duplex polymerase chain reaction;Bottero;Journal of Food Protection,2002

3. A multiplex polymerase chain reaction for the identification of cows’, goats’ and sheep's milk in dairy products;Bottero;International Dairy Journal,2003

4. Time resolved fluorescence of cow and goat milk powder;Brandao;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2017

5. Fluorescent method for monitoring cheese starter permeabilization and lysis;Bunthof;Applied and Environmental Microbiology,2001

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