Characterisation and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometrics
Kornilia Vatavali, Ioanna S. Kosma, Artemis P. Louppis, Ilias Gatzias, Anastasia V. Badeka, Michael G. Kontominas
Topics & Concepts
ChemometricsChemistryGas chromatographyMass spectrometryChromatographyTitratable acidInductively coupled plasma mass spectrometryFood scienceMeat and Animal Product QualityProbiotics and Fermented FoodsFermentation and Sensory Analysis