Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy
(2020)
Journal Article
Chen, Y., MacNaughtan, W., Jones, P., Yang, Q., Williams, H., & Foster, T. (2021). Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy. LWT - Food Science and Technology, 136, Article 110306. https://doi.org/10.1016/j.lwt.2020.110306
© 2020 Elsevier Ltd Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar cheese qua... Read More about Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy.