| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602077 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Proteolytic profile using Urea-PAGE has good potential as a fingerprint for PDO cheeses. ⺠Proteolytic products formed during cheese ripening can be used to assess cheese authenticity. ⺠Multivariate analysis of RP-HPLC data brings objectivity to the authenticity analysis.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Joana Santos Guerreiro, Mário Barros, Paulo Fernandes, Preciosa Pires, Ronald Bardsley,