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Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

机译：利用近红外光谱快速评估伊顿干酪成熟过程中选定的游离氨基酸

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作者
Mlček Jiří; Šustová Květoslava; Rop Otakar; Juríková Tünde; Humpolíček Petr; Balla Štefan;
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年度 2013
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入库时间 2022-08-20 20:11:39

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1. Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy. [J] . Mlcek J, Sustova K, Rop O, Acta Veterinaria Brno . 2013,第2期

机译：通过近红外光谱快速评估伊顿干酪成熟过程中选定的游离氨基酸。
2. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. [J] . Mlcek J., Rop O., Dohnal V., Acta Veterinaria Brno . 2011,第3期

机译：应用近红外光谱法估算奶酪成熟过程中选择的游离氨基酸和可溶性氮。
3. The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening. [J] . Skeie S, Feten G, Almoy T, International Dairy Journal . 2006,第3期

机译：在奶酪成熟过程中使用近红外光谱来预测选定的游离氨基酸。
4. Rapid Analysis of Amino Acids in Soybeans Using Fourier-Transform Near-Infrared Spectroscopy [C] . S. Nimaiyar, M.R. Paulsen, Indian Institute of Technology(IIT) International Conference on Emerging Technologies in Agricultural and Food Engineering . 2005

机译：傅立叶变换近红外光谱法快速分析大豆氨基酸
5. Monitoring flavor quality, composition and ripening changes of cheddar cheese using Fourier-transform infrared spectroscopy. [D] . Subramanian, Anand S. 2009

机译：使用傅立叶变换红外光谱仪监测切达干酪的风味质量，成分和成熟变化。
6. Complete Genome Sequence of Lactobacillus paracasei EG9 a Strain Accelerating Free Amino Acid Production during Cheese Ripening [O] . Yui Asahina, Akino Shiroma, Kazuma Nakano, 2018

机译：干酪干酪乳杆菌EG9的完整基因组序列该菌株可加速奶酪成熟过程中的游离氨基酸产生
7. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening [O] . Mlček Jiří, Rop Otakar, Dohnal Vlastimil, 2012

机译：应用近红外光谱法估算奶酪成熟过程中选择的游离氨基酸和可溶性氮

Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

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