2003•Food ChemistryRequires access

A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)

Maria Carla Gennaro

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Key concepts: Food science, Chemistry, Chemometrics, Bread making, Cheese ripening, Chromatography, Ripening

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A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma) — Research Paper | ScholarLens