Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools
Celso F. Balthazar, Jonas T. Guimarães, Ramon S. Rocha, Roberto P.C. Neto, Erick A. Esmerino, Hugo L.A. Silva, Elenilson G. Alves Filho, Tatiana Colombo Pimentel, Suelí Rodrigues, Edyr S. Brito, Maria Inês Bruno Tavares, Márcia Cristina Silva, Renata S.L. Raices, Mônica Q. Freitas, Daniel Granato, Adriano G. Cruz
Topics & Concepts
ChemistryIsoleucineValineFood scienceLactic acidPhenylalanineProbioticPartial least squares regressionFormic acidChemometricsChromatographyLeucineBiochemistryAmino acidBacteriaBiologyStatisticsGeneticsMathematicsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology