Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions
- 期刊名称Food Chemistry
- 作者Bergamaschi, Matteo; Cipolat-Gotet, Claudio; Cecchinato, Alessio; Schiavon, Stefano; Bittante, Giovanni
- 印刷ISSN0308-8146
- 文件大小1238.46KB
- 发表时间2019-9
- DOI10.1016/j.foodchem.2019.125480
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