Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy
The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish w...
| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Frontiers Media S.A.
2023-02-01
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| シリーズ: | Frontiers in Nutrition |
| 主題: | |
| オンライン･アクセス: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1107491/full |