| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552833 | Journal of Food Composition and Analysis | 2013 | 9 Pages |
Abstract
⺠LC-ELSD method allows quantitative determination of 8 BAs in 40 cheese samples. ⺠Derivatization step avoided with good values of recovery and sensitivity. ⺠Total BAs mainly dependent on ripening period plus cheesemaking practices. ⺠Wide differences in total BAs, but no samples show health risk for consumers. ⺠Hard-ripened cheeses exceeded one of the suggested limit for PHE concentration and total BA.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
U. Gianfranco Spizzirri, Donatella Restuccia, Manuela Curcio, Ortensia I. Parisi, Francesca Iemma, Nevio Picci,