Ripening_Chemistry.csv
收藏DataCite Commons2026-02-20 更新2026-04-25 收录
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https://dataverse.no/file.xhtml?persistentId=doi:10.18710/FIDZXG/DHG74E
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资源简介：
Long-format dataset containing biochemical measurements of hard-type goat cheese during ripening, including free amino acids, organic acids, carbohydrates, pH and total solids. Samples originate from four seasons (A–D), four farms (G1–G4), two milk storage times prior to cheesemaking (Y1 and Y3), and multiple ripening times (0, 3, 6, 12 and 18 months).
提供机构：
DataverseNO
创建时间：
2026-02-09
