Application of fluorescence spectroscopy and chemometrics in the evaluation of processed cheese during storage

Journal of Dairy Science

Volumn 86, Issue 4, 2003, Pages 1101-1107

  Christensen, J ^a   Povlsen, V T ^a   Sorensen J ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Cheese; Chemometrics; Fluorescence spectroscopy; PARAFAC

Indexed keywords

RETINOL; TRYPTOPHAN;

ARTICLE; CHEESE; FOOD PRESERVATION; LIGHT; SPECTROFLUOROMETRY;

CHEESE; FOOD PRESERVATION; LIGHT; SPECTROMETRY, FLUORESCENCE; TRYPTOPHAN; VITAMIN A;

EID: 0037735266     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73692-3     Document Type: Article

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