Donato, F.D.; Gabriele, F.; Biancolillo, A.; Casieri, C.; D’Archivio, A.A.; Spreti, N.
Storage and Ripening Monitoring of Pecorino Cheese Through 2D 1H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization. Molecules 2025, 30, 2916.
https://doi.org/10.3390/molecules30142916
AMA Style
Donato FD, Gabriele F, Biancolillo A, Casieri C, D’Archivio AA, Spreti N.
Storage and Ripening Monitoring of Pecorino Cheese Through 2D 1H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization. Molecules. 2025; 30(14):2916.
https://doi.org/10.3390/molecules30142916
Chicago/Turabian Style
Donato, Francesca Di, Francesco Gabriele, Alessandra Biancolillo, Cinzia Casieri, Angelo Antonio D’Archivio, and Nicoletta Spreti.
2025. "Storage and Ripening Monitoring of Pecorino Cheese Through 2D 1H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization" Molecules 30, no. 14: 2916.
https://doi.org/10.3390/molecules30142916
APA Style
Donato, F. D., Gabriele, F., Biancolillo, A., Casieri, C., D’Archivio, A. A., & Spreti, N.
(2025). Storage and Ripening Monitoring of Pecorino Cheese Through 2D 1H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization. Molecules, 30(14), 2916.
https://doi.org/10.3390/molecules30142916
