Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.
Food Chemistry(2014)
摘要
•The fatty acid profiles and phytosterol contents of commercial cheeses were analysed.•The results were compared by principal component analysis (PCA), respectively.•Natural mozzarella cheese class was distinct to imitated mozzarella cheese class.•The PC and MC classes were not completely separated from NMC and IMC classes.
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关键词
Fatty acid composition,Phytosterols,Cheeses,Derivatization,GC,GC–MS,PCA
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