Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 632-642

  Karoui, R ^a   Dufour, E ^b   Schoonheydt, R ^a   Baerdemaeker, J De ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Fluorescence; Identification; Soft cheese; Structure

Indexed keywords

RETINOL; RIBOFLAVIN; TRYPTOPHAN;

ARTICLE; CHEESE; CHEMOMETRICS; FLUORESCENCE SPECTROSCOPY; FOOD ANALYSIS; FOOD PROCESSING; PRINCIPAL COMPONENT ANALYSIS; ROOM TEMPERATURE; SAMPLING; WEIGHT;

EID: 33745274157     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.082     Document Type: Article

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