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Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions
Research article (Food Chemistry, 2019) · cited 60× · AI/ML
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions
Summary
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions is a scholarly article[1].
Key Facts
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions. Retrieved May 24, 2026, from https://4ort.xyz/entity/chemometric-authentication-of-farming-systems-of-origin-of-food-milk-and-ripened-cheese-using-infrared-spectra-fatty-aci
MLA“Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/chemometric-authentication-of-farming-systems-of-origin-of-food-milk-and-ripened-cheese-using-infrared-spectra-fatty-aci.
BibTeX@misc{4ortxyz_chemometric-authentication-of-farming-systems-of-origin-of-food-milk-and-ripened-cheese-using-infrared-spectra-fatty-aci_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions}}, year = {2026}, url = {https://4ort.xyz/entity/chemometric-authentication-of-farming-systems-of-origin-of-food-milk-and-ripened-cheese-using-infrared-spectra-fatty-aci}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions — https://4ort.xyz/entity/chemometric-authentication-of-farming-systems-of-origin-of-food-milk-and-ripened-cheese-using-infrared-spectra-fatty-aci (retrieved 2026-05-24)
