Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 963, doi. 10.1002/jsfa.8544

By:

• Loudiyi, Mohammed;
• Aït‐Kaddour, Abderrahmane;
• Montel, Marie‐Christine;
• Rifa, Etienne;
• Karoui, Romdhane;
• Rutledge, Douglas N.

Publication type:

Article