Linked Life Data

11409957

Source:http://linkedlifedata.com/resource/pubmed/id/11409957

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2001-6-18
pubmed:abstractText
Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, orotic, piruvic, lactic, ossalic, and hippuric), some free fatty acids (formic, acetic, propionic, butyric, isobutyric, valeric, and isovaleric), diacetyl, and acetoin were separated on an Aminex HPX-87H column using a simple isocratic HPLC method and identified by retention times with ultraviolet and refractive index detectors. With the proposed technique it is possible to evaluate the development of microbial fermentations and, at the same time, degree of cheese ripening.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:volume
49
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2722-6
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2001
pubmed:articleTitle
Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.
pubmed:affiliation
Dipartimento Valorizzazione e Protezione Risorse Agroforestali - Settore Microbiologia e Industrie agrarie, Università di Torino, Via L. da Vinci 44, 10095, Grugliasco, Torino, Italy. zeppa@agraria.unito.it
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't