Published January 21, 2025
| Version v1
Dataset
Open
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening
Authors/Creators
- 1. Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
- 2. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Giuseppe Fanin 40, 40127 Bologna, Italy
Description
Dataset related to data presented in the following paper:
Semeniuc, C. A., Mandrioli, M., Tura, M., Socaci, B. S., Socaciu, M. I., Fogarasi, M., ... & Gallina Toschi, T. (2023). Impact of lavender flower powder as a flavoring ingredient on volatile composition and quality characteristics of Gouda-type cheese during ripening. Foods, 12(8), 1703.
Files
Files
(1.6 MB)
| Name | Size | Download all |
|---|---|---|
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md5:98ffa9e289197d9f8fed0f24c33f1efd
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1.6 MB | Download |
Additional details
Identifiers
Related works
- Is metadata for
- Publication: 10.3390/foods12081703 (DOI)
Dates
- Available
-
2025-01-22
References
- Semeniuc, C. A., Mandrioli, M., Tura, M., Socaci, B. S., Socaciu, M. I., Fogarasi, M., ... & Gallina Toschi, T. (2023). Impact of lavender flower powder as a flavoring ingredient on volatile composition and quality characteristics of Gouda-type cheese during ripening. Foods, 12(8), 1703.