Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano-Reference-Cited by-同舟云学术

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano

Published:2017-03-28 Issue:9 Volume:31 Page:737-744
ISSN:0951-4198
Container-title:Rapid Communications in Mass Spectrometry
language:en
Short-container-title:Rapid Commun. Mass Spectrom.

Author:

Valenti Bernardo¹,Biondi Luisa¹^ORCID,Campidonico Luca¹,Bontempo Luana²,Luciano Giuseppe³,Di Paola Fortunato¹,Copani Venera¹,Ziller Luca²,Camin Federica²

Affiliation:

1. Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A); University of Catania; Via Valdisavoia 5 95123 Catania Italy

2. Dipartimento Qualità Alimentare e Nutrizione, Centro Ricerca ed Innovazione; Fondazione Edmund Mach (FEM); Via E. Mach 1 38010 San Michele all'Adige Italy

3. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (DSA3); University of Perugia; Borgo XX Giugno 74 06121 Perugia Italy

Funder

Province of Trento, Italy.

Italian Minister of Education, University and Research (MIUR)

Publisher

Wiley

Subject

Organic Chemistry,Spectroscopy,Analytical Chemistry

Reference38 articles.

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3. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production;Guarcello;Food Microbiol.,2016

4. Caratterizzazione del formaggio pecorino siciliano attraverso l'area di produzione;Belvedere;Scienza e Tecnica Lattiero-Casearia,2011

5. Sensory differences among Pecorino Siciliano cheeses by geographic origin;Horne;J. Anim. Sci.,2004

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