From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

BACKGROUND: Volatile organic compounds determine important quality traits in cheese. The aim of this work was to infer genetic parameters of the profile of volatile compounds in cheese as revealed by direct-injection mass spectrometry of the headspace gas from model cheeses that were produced from m...

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Enregistré dans:
Détails bibliographiques
Publié dans:Genet Sel Evol
Auteurs principaux: Bergamaschi, Matteo, Cecchinato, Alessio, Biasioli, Franco, Gasperi, Flavia, Martin, Bruno, Bittante, Giovanni
Format: Artigo
Langue:Inglês
Publié: BioMed Central 2016
Sujets:
Research Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112698/
https://ncbi.nlm.nih.gov/pubmed/27852216
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12711-016-0263-4
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