QR Kod

Differentiating cyclopropane fatty acids to support milk authenticity through GC–MS and NMR spectroscopy

Cyclopropane fatty acids (CPFAs), are emerging markers for food authentication in premium dairy products like Parmigiano Reggiano and Haymilk, where silage feeding is prohibited. This study focuses on two CPFAs—dihydrosterculic acid (DHSA) and lactobacillic acid (LBA)—in milk from cows fed diets wit...

Ful tanımlama

Kaydedildi:
Asıl Yazarlar: Gian Marco Riccio, Dilek Eltemur, Federico Fava, Demian Martini-Lösch, Giovanni Peratoner, Elena Venir, Daniela Eisenstecken, Peter Robatscher, Matteo Scampicchio, Michael Oberhuber, Alberto Ceccon
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Elsevier 2025-10-01
Seri Bilgileri:Food Chemistry: X
Konular:
DHSA
LBA
Solution NMR spectroscopy
Gas chromatography
Mass spectrometry
Haymilk
Online Erişim:http://www.sciencedirect.com/science/article/pii/S2590157525008806
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller