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δ<sup>34</sup> S for tracing the origin of cheese and detecting its authenticity.

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第一作者： Silvia,Pianezze

第一单位： Experimental and Technological Services Department, Fondazione Edmund Mach, San Michele all'Adige, Italy.

作者： Silvia,Pianezze ^[1] ; Luana,Bontempo ^[1] ; Matteo,Perini ^[1] ; Agostino,Tonon ^[1] ; Luca,Ziller ^[1] ; Pietro,Franceschi ^[1] ; Federica,Camin ^[1]

作者单位： Experimental and Technological Services Department, Fondazione Edmund Mach, San Michele all'Adige, Italy. ^[1]

关键词 authenticity cheese geographical characterization isotope ratio mass spectrometry sulfur isotopic ratio

医学主题词酪蛋白类(Caseins);干酪(Cheese);食品污染(Food Contamination);意大利(Italy);质谱分析法(Mass Spectrometry);硫同位素(Sulfur Isotopes)

DOI 10.1002/jms.4451

PMID 31697858

发布时间 2021-03-26

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Journal of mass spectrometry

2020年55卷7期

e4451页

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Journal of mass spectrometry

2020年55卷7期

e4451页

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δ<sup>34</sup> S for tracing the origin of cheese and detecting its authenticity.

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δ<sup>34</sup> S for tracing the origin of cheese and detecting its authenticity.

Journal of mass spectrometry

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Journal of mass spectrometry

相关期刊

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