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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Detalles Bibliográficos
Autores principales: Bergamaschi, Matteo, Cecchinato, Alessio, Biasioli, Franco, Gasperi, Flavia, Martin, Bruno, Bittante, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112698/
https://www.ncbi.nlm.nih.gov/pubmed/27852216
http://dx.doi.org/10.1186/s12711-016-0263-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112698/
https://www.ncbi.nlm.nih.gov/pubmed/27852216
http://dx.doi.org/10.1186/s12711-016-0263-4

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