Profiling Aged Artisanal Cheddar Cheese Using Secondary Electrospray Ionization Mass Spectrometry-Reference-Cited by-同舟云学术

Profiling Aged Artisanal Cheddar Cheese Using Secondary Electrospray Ionization Mass Spectrometry

Published:2015-04-22 Issue:17 Volume:63 Page:4386-4392
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bean Heather D.¹,Mellors Theodore R.¹,Zhu Jiangjiang²,Hill Jane E.¹

Affiliation:

1. Thayer School of Engineering, Dartmouth College,14 Engineering Drive, Hanover, New Hampshire 03755, United States

2. Northwest Metabolomics Research Center, University of Washington School of Medicine, 850 Republican Street, Room S140, Seattle, Washington 98109, United States

Funder

National Aeronautics and Space Administration

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5063759

Reference35 articles.

1. United States Department of Agriculture Rural Development, In (2014; http://www.rurdev.usda.gov/bcp_vapg.html(accessed Feb 25, 2014).

2. Delaney, C.; Kauppila, D.InStart-up and operating costs of small farmstead cheese operations for dairy sheep,8th ed.Thomas, D. L., Porter, S., Eds.; Great Lakes Diary Sheep Symposium, Cornell University, Ithica, NY, 2002;Cornell University:Ithica, NY, 2002; pp127–140.

3. Ambient ionization mass spectrometry: current understanding of mechanistic theory; analytical performance and application areas

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