Integration of high and low field 1H NMR to analyse the effects of bovine dietary regime on milk metabolomics and protein-bound moisture characterisation of the resulting mozzarella cheeses during ripening

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

    Mattia Boiani, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, Irland
  • Ulrik Kræmer Sundekilde
  • Lorraine M. Bateman, School of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College Cork, Ireland, IrlandDaniel G. McCarthy, School of Chemistry, Analytical and Biological Chemistry Research Facility, University College Cork, Ireland, IrlandAnita R. Maguire, School of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, Synthesis and Solid State Pharmaceutical Centre, University College Cork, Ireland, Department of Chemistry, Maynooth University, Maynooth, Co. Kildare, Ireland, IrlandArunima Gulati, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, IrlandTimothy P. Guinee, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, IrlandMark Fenelon, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, IrlandDeirdre Hennessy, Animal and Grassland Research and Innovation Centre, Teagasc Moorepark, Fermoy, Co. Cork, Ireland, IrlandRichard J. FitzGerald, Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, IrlandPhil M. Kelly, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Irland
OriginalsprogEngelsk
TidsskriftInternational Dairy Journal
ISSN0958-6946
DOI
StatusE-pub ahead of print - 11 okt. 2018

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