A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages
Gabriele Rocchetti, S. Michelini, Valentina Pizzamiglio, F. Masoero, Luigi Lucini
Topics & Concepts
RipeningMetabolomicsCheese ripeningFood scienceChemistryBiochemistryBiologyChromatographyMetabolomics and Mass Spectrometry StudiesAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality