Evaluation of Crocins in Cheeses Made With Saffron by UHPLC

Journal of the Brazilian Chemical Society- Brazil

doi 10.21577/0103-5053.20170135

Full Text

Abstract

Available in

Categories

Chemistry

Date

Authors

Publisher

Sociedade Brasileira de Quimica (SBQ)

Related search

Production and Sensory Evaluation of Novel Cheeses Made With Prebiotic Substances: Inulin and Oligofructose

Food and Nutrition Sciences
2015English

ACE-Inhibitory Activity of Cheddar Cheeses Made With Adjunct Cultures at Different Stages of Ripening

Advances in Dairy Research
2013English

Mineral Components in Cheeses and Whey Made From Ewe’s and Goat’s Milk

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2011English

Evaluation of Hygiene Quality in Ripened Cheeses Marketed in Transylvania Area

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine
2015English

Knowledge of Saffron Growers on Saffron Production Technology in Kashmir

Journal of Agricultural Extension and Rural Development
2014English

Determination of Hormone in Human Urine by UHPLC‐TQMS

Rapid Communications in Mass Spectrometry
Organic ChemistryAnalytical ChemistrySpectroscopy
2020English

Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of the Apulia Region

Italian Journal of Food Safety
Food Science
2016English

Experiments With Lazy Evaluation of Classification Decision Trees Made With Genetic Programming

2017English

Proteolysis and Volatile Components of Reduced-Fat Cheeses Made From Ultrafiltered Milk and Different Starters Supplemented With Lactobacilli and Lac-PRT-Lactococci

Le Lait
1997English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy