Characterization and Authentication of “Ricotta” Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics

The fatty acid (FA) profiles of 240 samples of ricotta whey cheese made from sheep, goat, cow, or water buffalo milk were analyzed by gas-chromatography (GC). Then, sequential preprocessing through orthogonalization (SPORT) was used in order to classify samples according to the nature of the milk th...

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Detalles Bibliográficos
Autores principales: Biancolillo, Alessandra, Reale, Samantha, Foschi, Martina, Bertini, Emanuele, Antonelli, Lavinia, D’Archivio, Angelo Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658715/
https://www.ncbi.nlm.nih.gov/pubmed/36364228
http://dx.doi.org/10.3390/molecules27217401

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658715/
https://www.ncbi.nlm.nih.gov/pubmed/36364228
http://dx.doi.org/10.3390/molecules27217401

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