Data from "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry

DOI

Raw mass spectrometry data supporting the manuscript "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry. Authors: Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry

Data were transformed in open format .mzML.

Identifier
DOI https://doi.org/10.15454/2KFMGC
Metadata Access https://entrepot.recherche.data.gouv.fr/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.15454/2KFMGC
Provenance
Creator Jardin, Julien ORCID logo
Publisher Recherche Data Gouv
Contributor Jardin, Julien
Publication Year 2022
Rights etalab 2.0; info:eu-repo/semantics/openAccess; https://spdx.org/licenses/etalab-2.0.html
OpenAccess true
Contact Jardin, Julien (INRAE)
Representation
Resource Type Dataset
Format application/octet-stream
Size 388234482; 389451783; 379006902
Version 2.0
Discipline Agriculture, Forestry, Horticulture; Agricultural Sciences; Agriculture, Forestry, Horticulture, Aquaculture; Agriculture, Forestry, Horticulture, Aquaculture and Veterinary Medicine; Life Sciences