A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

Christina Piras; Flaminia  Cesare Marincola; Francesco Savorani; Søren Balling Engelsen; Sofia Cosentino; Silvia Viale; Maria Barbara Pisano

doi:10.1016/j.foodchem.2013.04.108

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

Christina Piras, Flaminia Cesare Marincola, Francesco Savorani, Søren Balling Engelsen, Sofia Cosentino, Silvia Viale, Maria Barbara Pisano

Food Analytics and Biotechnology

Research output: Contribution to journal › Journal article › Research › peer-review

92 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	141
Issue number	3
Pages (from-to)	2137–2147
Number of pages	11
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2013.04.108
Publication status	Published - 2013

Access to Document

10.1016/j.foodchem.2013.04.108

Library access?

Check availability at the Royal Danish Library

Cite this

@article{f10d07afca49409ea373092f151be303,

title = "A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures",

author = "Christina Piras and {Cesare Marincola}, Flaminia and Francesco Savorani and Engelsen, {S{\o}ren Balling} and Sofia Cosentino and Silvia Viale and Pisano, {Maria Barbara}",

year = "2013",

doi = "10.1016/j.foodchem.2013.04.108",

language = "English",

volume = "141",

pages = "2137–2147",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

AU - Piras, Christina

AU - Cesare Marincola, Flaminia

AU - Savorani, Francesco

AU - Engelsen, Søren Balling

AU - Cosentino, Sofia

AU - Viale, Silvia

AU - Pisano, Maria Barbara

PY - 2013

Y1 - 2013

U2 - 10.1016/j.foodchem.2013.04.108

DO - 10.1016/j.foodchem.2013.04.108

M3 - Journal article

C2 - 23870939

SN - 0308-8146

VL - 141

SP - 2137

EP - 2147

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -