The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO.

Paolo Becchi, Pier; Rocchetti, Gabriele; Vezzulli, Fosca; Lambri, Milena; Lucini, Luigi

Paolo Becchi, Pier; Rocchetti, Gabriele; Vezzulli, Fosca; Lambri, Milena; Lucini, Luigi.

Afiliación

Paolo Becchi P; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Rocchetti G; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: gabriele.rocchetti@unicatt.it.
Vezzulli F; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Lambri M; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Lucini L; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.

Food Chem ; 428: 136803, 2023 Dec 01.

Article en En | MEDLINE | ID: mdl-37418876

Asunto(s)

Queso; Pradera; Humanos; Queso/análisis; Espectrometría de Masas; Ácidos Grasos; Metabolómica

Palabras clave

Authenticity; Food integrity; Foodomics; Mountain cheese; Sensory quality; UHPLC-Orbitrap

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso / Pradera Límite: Humans Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Reino Unido

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