Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

详细信息    查看全文

• 作者：M. Inmaculada Gonzá ; lez-Martí ; n^a ; ^{inmaglez@usal.es} ; Victor Vicente Palacios^b ; ^{victorvicpal@gmail.com} ; Isabel Revilla^c ; ^{irevilla@usal.es} ; Ana M. Vivar-Quintana^c ; ^{avivar@usal.es} ; Jose Miguel Herná ; ndez-Hierro^d ; ^{jmhhierro@us.es}
• 关键词：Food composition ; Food analysis ; Multivariate analysis ; Canonical biplot ; Cheeses ; Unsaturated fatty acids ; Type of milk (cow ; sheep ; goat)
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：34-40
• 全文大小：973 K
• 卷排序：56

文摘

Canonical biplot method applied to unsaturated fatty acid compositions of cheeses. The method determined the fatty acids responsible for differentiating the cheeses. Differences due to the elaboration and the ripening time could also be determined. Canonical biplot method is suitable for explaining a population with a high number of variables.