Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysis

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7208-7214

  Schievano, Elisabetta ^a   Pasini, Gabriella ^a   Cozzi, Giulio ^a   Mammi, Stefano ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Asiago cheese; NMR; Principal component analysis; Production chain

Indexed keywords

FATTY ACID; UNSATURATED FATTY ACID;

ARTICLE; CHEESE; CLASSIFICATION; ITALY; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS;

CHEESE; FATTY ACIDS; FATTY ACIDS, UNSATURATED; ITALY; MAGNETIC RESONANCE SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS;

EID: 51649110492     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801391w     Document Type: Article

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