Common components and specific weights analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening

Analytica Chimica Acta

Volumn 572, Issue 1, 2006, Pages 125-133

  Karoui, Romdhane ^a   Dufour, Éric ^b   De Baerdemaeker, Josse ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Chemometrics; Riboflavin; Ripening; Semi hard cheese; Tryptophan; Vitamin A

Indexed keywords

CHEMICAL ANALYSIS; DAIRY PRODUCTS; FLUORESCENCE; VITAMINS;

CHEMOMETRICS; RIBOFLAVIN; RIPENING; SEMI-HARD CHEESE; TRYPTOPHAN; VITAMIN A;

MOLECULAR STRUCTURE;

RETINOL; RIBOFLAVIN; TRYPTOPHAN;

ANALYTIC METHOD; ARTICLE; CHEESE RIPENING; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; COMMON COMPONENTS AND SPECIFIC WEIGHTS ANALYSIS; FLUORESCENCE SPECTROSCOPY; MONITORING; PRIORITY JOURNAL; SUMMER;

EID: 33745656606     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2006.04.089     Document Type: Article

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