Analytical Mapping of Swiss Hard Cheese to Highlight the Distribution of Volatile Compounds, Aroma, and Microbiota.

J Agric Food Chem · 2025 · PMC11951147 · PMID 40066887

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a decreasing trendno p-value reported

The pH exhibited a decreasing trend with depth within the cheese, indicating a higher acid concentration in the central zone ( Figure 3 ).

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