Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques.
- DOI
- 10.1016/j.foodchem.2024.139930
- Published
- 2024 Oct 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2024.139930,
title = {Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques.},
author = {Sibono L and Manis C and Zucca F and Atzori L and Errico M and Tronci S and Casula M and Dedola A and Pes M and Caboni P and Grosso M},
year = {2024},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2024.139930},
url = {https://doi.org/10.1016/j.foodchem.2024.139930}
}RIS
TY - JOUR TI - Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques. AU - Sibono L AU - Manis C AU - Zucca F AU - Atzori L AU - Errico M AU - Tronci S AU - Casula M AU - Dedola A AU - Pes M AU - Caboni P AU - Grosso M PY - 2024 JO - Food chemistry DO - 10.1016/j.foodchem.2024.139930 UR - https://doi.org/10.1016/j.foodchem.2024.139930 ER -
APA
L, S., C, M., F, Z., L, A., M, E., S, T., M, C., A, D., M, P., P, C., & M, G. (2024). Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques.. Food chemistry. https://doi.org/10.1016/j.foodchem.2024.139930
Source records
- pubmed · retrieved 2026-09-26T07:04:50.735Z