Data from "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry

Recherche Data Gouv France2022-01-01 更新2026-04-09 收录

干酪成分分析

食品减盐研究

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Raw mass spectrometry data supporting the manuscript "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry. Authors: Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry Data were transformed in open format .mzML.

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2022-01-01

Data from "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry

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