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Alessandra Bendini

university of bologna
H指数:52
被引数:9,324

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Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

帕尔马干酪(Parmigiano Reggiano Protected Designation of Origin)感官和仪器特性表征:饲喂新鲜牧草与干草奶牛所产牛奶的对比研究

FOODS
IF5.1
2025-05-170
OA
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

化学计量学研究烹饪对富含番茄渣的酱汁中生物活性化合物的影响

2024-09-020
OA
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors

评估特级初榨橄榄油差异的有针对性的食品组学方法: 储存,农艺和技术因素的影响

2024-03-014
OA
Stepwise strategy based on 1H-NMR fingerprinting in combination with chemometrics to determine the content of vegetable oils in olive oil mixtures
2022-01-0117
OA