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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Foilsithe in:Genet Sel Evol
Main Authors: Bergamaschi, Matteo, Cecchinato, Alessio, Biasioli, Franco, Gasperi, Flavia, Martin, Bruno, Bittante, Giovanni
Formáid: Artigo
Teanga:Inglês
Foilsithe: BioMed Central 2016
Ábhair:
Research Article
Rochtain Ar Líne: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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