Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS
采用结合脑电图和时间分辨光谱的神经感官方法,检测以仙人掌副产品青贮饲料喂养的母羊所产新鲜佩科里诺奶酪的挥发性有机化合物、化学成分和感官特性。
期刊:Foods
影响因子:5.1
doi:10.3390/foods14193334
Gannuscio, Riccardo; Gifuni, Giuseppina; Maniaci, Giuseppe; Bongiorno, David; Indelicato, Serena; Lino, Claudia; Bilucaglia, Marco; Fici, Alessandro; Zito, Margherita; Russo, Vincenzo; Todaro, Massimo; Avellone, Giuseppe