The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times-Reference-Cited by-同舟云学术

The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times

Published:2009-06 Issue:4 Volume:114 Page:1564-1569
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González-Martín I.,Hernández-Hierro J.M.,Vivar-Quintana A.,Revilla I.,González-Pérez C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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3. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese;Bergamini;International Dairy Journal,2006

4. Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis;Blaquez;Journal of Near Infrared Spectroscopy,2004

5. Handbook of near infrared analysis;Burns,1992

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