Article Versions Notes

Dedola AS, Caredda M, Addis M, Lai G, Fiori M, Pes M, Mara A, Sanna G. Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese. Separations. 2024; 11(9):265. https://doi.org/10.3390/separations11090265

Dedola, Alessio Silvio, Marco Caredda, Margherita Addis, Giacomo Lai, Myriam Fiori, Massimo Pes, Andrea Mara, and Gavino Sanna. 2024. "Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese" Separations 11, no. 9: 265. https://doi.org/10.3390/separations11090265

Dedola, A. S., Caredda, M., Addis, M., Lai, G., Fiori, M., Pes, M., Mara, A., & Sanna, G. (2024). Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese. Separations, 11(9), 265. https://doi.org/10.3390/separations11090265