Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques-Reference-Cited by-同舟云学术

Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques

Published:2024-10 Issue: Volume:456 Page:139930
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sibono Leonardo,Manis Cristina,Zucca Francesca,Atzori Luigi,Errico Massimiliano,Tronci Stefania,Casula Mattia,Dedola Alessio,Pes Massimo,Caboni Pierluigi,Grosso Massimiliano

Publisher

Elsevier BV

Reference49 articles.

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5. The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO;Becchi;Food Chemistry,2023

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