Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by gc and pca

Food Chemistry

Volumn 143, Issue , 2014, Pages 40-47

  Kim, Nam Sook ^a   Lee, Ji Hyun ^a   Han, Kyoung Moon ^a   Kim, Ji Won ^a   Cho, Sooyeul ^a   Kim, Jinho ^a  

^a National Institute of Food and Drug Safety Evaluation   (South Korea)

Author keywords

Fatty acid composition phytosterols cheeses derivatization gc gc ms pca

Indexed keywords

EIGENVALUES AND EIGENFUNCTIONS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROCOMPUTERS; PRINCIPAL COMPONENT ANALYSIS;

DERIVATIZATIONS; EIGEN-VALUE; FATTY ACID COMPOSITION; FATTY ACID PROFILES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MOZZARELLA CHEESE; PROCESSED CHEESE; STATISTICAL COMPARISONS;

FATTY ACIDS;

FATTY ACID; PHYTOSTEROL;

ARTICLE; CHEESE; CONTROLLED STUDY; IMITATION MOZZARELLA CHEESE; LIPID COMPOSITION; MASS FRAGMENTOGRAPHY; MIXED CHEESE; NATURAL MOZZARELLA CHEESE; PRINCIPAL COMPONENT ANALYSIS; PROCESSED CHEESE;

EID: 84881538115     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.083     Document Type: Article

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