Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 409-420

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

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Concatenation; Ripening; Semi hard cheese; Tryptophan; Vitamin A

Indexed keywords

RETINOL; TRYPTOPHAN;

ARTICLE; AUTUMN; CALIBRATION; CHEESE; FLUORESCENCE SPECTROSCOPY; FOOD INDUSTRY; PRINCIPAL COMPONENT ANALYSIS; SUMMER;

EID: 34147176568     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.020     Document Type: Article

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