Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses
The aim of this study was to evaluate the fatty acid profile and trace element content in three different Galician cow's milk cheeses (organic made from pasteurized milk, industrial made from pasteurized milk and artisanal made with raw milk). Twenty-five fatty acids and thirteen elements were deter...
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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2024-12-01
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| Seria: | Applied Food Research |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2772502224000854 |
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