Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools-Reference-Cited by-同舟云学术

Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools

Published:2021-08 Issue: Volume:119 Page:104992
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Balthazar Celso F.,Guimarães Jonas T.,Rocha Ramon S.,Neto Roberto P.C.,Esmerino Erick A.,Silva Hugo L.A.,Alves Filho Elenilson G.,Pimentel Tatiana C.,Rodrigues Sueli,Brito Edyr S.,Tavares Maria Inês B.,Silva Marcia Cristina,Raices Renata S.L.,Freitas Mõnica Q.,Granato Daniel,Cruz Adriano G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference31 articles.

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4. Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses;Carvalho;International Dairy Journal,2020

5. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge;Collins;International Dairy Journal,2003

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