Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow’s genome to cheese volatilome

Volatile organic compounds (VOCs) are small molecules that contribute to the distinctive flavour of cheese which is an important attribute for consumer acceptability. To investigate whether cow’s genetic background might contribute to cheese volatilome, we carried out genome-wide association studies...

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Detalles Bibliográficos
Autores principales: Pegolo, Sara, Bergamaschi, Matteo, Gasperi, Flavia, Biasioli, Franco, Cecchinato, Alessio, Bittante, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6242841/
https://www.ncbi.nlm.nih.gov/pubmed/30451907
http://dx.doi.org/10.1038/s41598-018-35323-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6242841/
https://www.ncbi.nlm.nih.gov/pubmed/30451907
http://dx.doi.org/10.1038/s41598-018-35323-5

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