2020
DOI: 10.1016/j.idairyj.2020.104729 View full text |Buy / Rent full text
|
|

Abstract: Due to its versatility, anhydrous milk fat (AMF) has become more popular as a food industry ingredient, but its quality control remains a critical challenge. A direct injection mass spectrometry technique was applied to predict sensory quality of AMF. Volatilome analysis through proton transfer reaction mass spectrometry (PTR-MS) was used to classify 39 industrial samples of AMF according to industrial sensory evaluation and to accelerated ageing. A selective reagent ion system was used to evaluate the suitabi… Show more

Help me understand this page

Search citation statements

Order By: Relevance
0
0
0
0
0
0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals