Elemental and isotopic characterisation of typical Italian alpine cheeses
Seven kinds of bovine milk cheese (Asiago, N= 16; Fontina, N= 16; Montasio, N= 16;
Puzzone, N= 14; Spressa, N= 15; Toma, N= 16; Vezzena, N= 16) produced in alpine and pre-
alpine Italian areas are described using the isotopic ratios of C, N, O, S and Sr and the
contents of 49 mineral elements. A multivariate discriminant analysis based on Ba, Ca, K,
Mg, Rb, δ13Ccasein, δ15Ncasein and δ18Oglycerol correctly classified 94% of the 109
samples with a maximum of 100% in the case of Fontina and Puzzone, δ13Ccasein and …
Puzzone, N= 14; Spressa, N= 15; Toma, N= 16; Vezzena, N= 16) produced in alpine and pre-
alpine Italian areas are described using the isotopic ratios of C, N, O, S and Sr and the
contents of 49 mineral elements. A multivariate discriminant analysis based on Ba, Ca, K,
Mg, Rb, δ13Ccasein, δ15Ncasein and δ18Oglycerol correctly classified 94% of the 109
samples with a maximum of 100% in the case of Fontina and Puzzone, δ13Ccasein and …
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