Biogenic Amines in Traditional <i>Fiore Sardo</i> PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Biogenic Amines in Traditional <i>Fiore Sardo</i> PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed...

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Bibliographic Details
Main Authors: Claudia Zazzu, Margherita Addis, Marco Caredda, Maria Francesca Scintu, Giovanni Piredda, Gavino Sanna
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Separations
Subjects:
Fiore Sardo PDO
biogenic amines
sheep’s cheese
RP-HPLC
Online Access:https://www.mdpi.com/2297-8739/6/1/11

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