Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the It...

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Detalhes bibliográficos

Principais autores:	Luisa Pellegrino, Johannes A. Hogenboom, Veronica Rosi, Paolo D’Incecco
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-02-01
Colecção:	Foods
Assuntos:	capillary electrophoresis cheese authenticity Fontina free amino acids ion mobility spectrometry PDO cheese
Acesso em linha:	https://www.mdpi.com/2304-8158/10/2/350
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