HIGHLIGHTS
- who: Alessandra Biancolillo and colleagues from the Department of Physical and Chemical Sciences, University of L`Aquila, L`Aquila, Italy have published the paper: Characterization and Authentication of u201cRicottau201d Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics, in the Journal: Molecules 2022, 7401 of /2022/
- what: In light of these considerations, the purpose of this work is manifold. Of all, the study focuses on the characterization of FAs in ricotta produced with different kinds of milk. In this study, the fatty_acid profiles of five types of ricotta whey cheeses are reported . . .
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