Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity
(2015)
Journal Article
Gan, H., Bingnan, Y., Linforth, R. S., & Fisk, I. D. (2016). Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity. Food Chemistry, 190, 442-447. https://doi.org/10.1016/j.foodchem.2015.05.096
Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), couple... Read More about Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity.