Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life

This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate...

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Detalles Bibliográficos
Autores principales: Bellassi, Paolo, Rocchetti, Gabriele, Maldarizzi, Gianluca, Braceschi, Gian Paolo, Morelli, Lorenzo, Lucini, Luigi, Cappa, Fabrizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619614/
https://www.ncbi.nlm.nih.gov/pubmed/34829003
http://dx.doi.org/10.3390/foods10112722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619614/
https://www.ncbi.nlm.nih.gov/pubmed/34829003
http://dx.doi.org/10.3390/foods10112722

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