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Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profile

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dc.contributor.authorSantos, Andreia O.
dc.contributor.authorFalcão, Soraia
dc.contributor.authorFontes, Luísa
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorLemos, Edite Teixeira de
dc.contributor.authorLima, M.J. Reis
dc.contributor.authorPeres, António M.
dc.date.accessioned2020-03-02T10:35:57Z
dc.date.available2020-03-02T10:35:57Z
dc.date.issued2019
dc.description.abstractSerra da Estrela Cheese is a high-value and widely appreciated Portuguese cheese, which as as Protected Designation of Origin recognition, being its production legally regulated. The protein of foods, as well as its amino acids composition (namely the essential amino acids), represents a fundamental role on the nutritional and technological value of cheese, influencing greatly its flavour.pt_PT
dc.description.sponsorshipThis research was financially supported by Associate Laboratory LSRE-LCM-UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019-CEB and BioTecNorte operation (NORTE-01-0145-FEDER-000004), strategic project PEst-OE/AGR/UI0690/2014-CIMO and by Project 02/SA/CT/2016/23290-QCLASSE, funded by national funds through FCT/MCTES (PIDDAC)pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantos, Andréia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M. (2019). Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profile. In XX EuroFoodChem Congress: Book of Abstracts. Porto. ISBN 978-989-8124-26-5pt_PT
dc.identifier.isbn978-989-8124-26-5
dc.identifier.urihttp://hdl.handle.net/10198/20772
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSerra da Estrela Cheesept_PT
dc.titleDevelopment of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profilept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage144pt_PT
oaire.citation.startPage144pt_PT
oaire.citation.titleXX EuroFoodChem Congress: Book of Abstractspt_PT
oaire.fundingStream5876
person.familyNameFalcão
person.familyNameVilas-Boas
person.familyNamePeres
person.givenNameSoraia
person.givenNameMiguel
person.givenNameAntónio M.
person.identifier711432
person.identifier1693134
person.identifier107333
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-5949-2013
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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