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A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures. / Piras, Christina; Cesare Marincola, Flaminia ; Savorani, Francesco; Engelsen, Søren Balling; Cosentino, Sofia; Viale, Silvia; Pisano, Maria Barbara.
In:
Food Chemistry, Vol. 141, No. 3, 2013, p. 2137–2147.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Piras, C, Cesare Marincola, F, Savorani, F
, Engelsen, SB, Cosentino, S, Viale, S & Pisano, MB 2013, '
A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures',
Food Chemistry, vol. 141, no. 3, pp. 2137–2147.
https://doi.org/10.1016/j.foodchem.2013.04.108APA
Piras, C., Cesare Marincola, F., Savorani, F.
, Engelsen, S. B., Cosentino, S., Viale, S., & Pisano, M. B. (2013).
A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures.
Food Chemistry,
141(3), 2137–2147.
https://doi.org/10.1016/j.foodchem.2013.04.108Vancouver
Piras C, Cesare Marincola F, Savorani F
, Engelsen SB, Cosentino S, Viale S et al.
A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures.
Food Chemistry. 2013;141(3):2137–2147.
https://doi.org/10.1016/j.foodchem.2013.04.108Author
Piras, Christina ; Cesare Marincola, Flaminia ; Savorani, Francesco ; Engelsen, Søren Balling ; Cosentino, Sofia ; Viale, Silvia ; Pisano, Maria Barbara. / A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures. In: Food Chemistry. 2013 ; Vol. 141, No. 3. pp. 2137–2147.
Bibtex
@article{f10d07afca49409ea373092f151be303,
title = "A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures",
author = "Christina Piras and {Cesare Marincola}, Flaminia and Francesco Savorani and Engelsen, {S{\o}ren Balling} and Sofia Cosentino and Silvia Viale and Pisano, {Maria Barbara}",
year = "2013",
doi = "10.1016/j.foodchem.2013.04.108",
language = "English",
volume = "141",
pages = "2137–2147",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures
AU - Piras, Christina
AU - Cesare Marincola, Flaminia
AU - Savorani, Francesco
AU - Engelsen, Søren Balling
AU - Cosentino, Sofia
AU - Viale, Silvia
AU - Pisano, Maria Barbara
PY - 2013
Y1 - 2013
U2 - 10.1016/j.foodchem.2013.04.108
DO - 10.1016/j.foodchem.2013.04.108
M3 - Journal article
C2 - 23870939
VL - 141
SP - 2137
EP - 2147
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -
