Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. 
GC
Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. 
PCA