Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow’s genome to cheese volatilome
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-35323-5.pdf
Reference74 articles.
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3. McSweeney, P. L. H. & Sousa, M. J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 80, 293–324 (2000).
4. Bittante, G. et al. Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese. J. Dairy Sci. 94, 5699–5709 (2011).
5. Delgado, F. J., González-Crespo, J., Cava, R. & Ramírez, R. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS. Food Chem. 129, 1156–1163 (2011).
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