Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

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Title
Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity
Authors
Keywords
Chemometric techniques, Cheddar cheese, Cheese maturity, APCI-MS, PLS-DA, Volatile aroma compounds
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 442-447
Publisher
Elsevier BV
Online
2015-05-21
DOI
10.1016/j.foodchem.2015.05.096

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