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Fruit Volatile Analysis Using an Electronic Nose
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Early prediction of ochratoxigenic Aspergillus westerdijkiae on traditional Italian caciocavallo during ripening

Salvatore Cervellieri1, Francesco Longobardi2, Antonia Susca1

  • 1Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.

Food Chemistry
|December 19, 2024
PubMed

Keywords:
Aspergillus westerdijkiaeCaciocavallo cheeseElectronic noseMass spectrometryRapid prediction

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