Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses-Reference-Cited by-同舟云学术

Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses

Published:2018-11 Issue: Volume:113 Page:407-413
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rocchetti Gabriele^ORCID,Lucini Luigi^ORCID,Gallo Antonio^ORCID,Masoero Francesco,Trevisan Marco,Giuberti Gianluca^ORCID

Funder

Università Cattolica del Sacro Cuore

Publisher

Elsevier BV

Subject

Food Science

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4. Ardo, Y. Biochemical reactions during ripening of cheese varieties with dry surfaces. In C. L. Randazzo, C. Caggia, & E. Neviani (Eds.), Cheese ripening: Quality, safety and health aspects (pp. 9–28). Hauppauge NY, USA: Nova Science Publishers.

5. NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months;Bordini;Magnetic Resonance in Chemistry,2011

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