The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO
Pier Paolo Becchi, Gabriele Rocchetti, Fosca Vezzulli, Milena Lambri, Luigi Lucini
Topics & Concepts
MetabolomicsFood scienceGrasslandSensory analysisLinoleic acidAromaRipeningBiologyChemistryFatty acidAgronomyBiochemistryChromatographyProbiotics and Fermented FoodsAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality