Storage and Ripening Monitoring of Pecorino Cheese Through 2D 1H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization
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In food processing, non-destructive and non-invasive characterization is a powerful tool for monitoring processes and controlling quality. Cheeses consist of a large variety of products whose nutritional and sensory properties depend on the source materials, c... ...
