Premium
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS
Author(s) -
Eisenstecken Daniela,
Stanstrup Jan,
Robatscher Peter,
Huck Christian W.,
Oberhuber Michael
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12749
Subject(s) - aroma , ripening , food science , chemistry , gas chromatography–mass spectrometry , fatty acid , bovine milk , cheese ripening , chromatography , principal component analysis , mass spectrometry , biochemistry , mathematics , statistics
GC‐FID‐ and GC‐MS‐based fatty acid profiling as a tool trace differences of bovine bulk milk and cheese produced thereof.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom