Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study-Reference-Cited by-同舟云学术

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Published:2017-01 Issue:1 Volume:61 Page:1391669
ISSN:1654-6628
Container-title:Food & Nutrition Research
language:en
Short-container-title:Food & Nutrition Research

Author:

Olmedilla-Alonso Begoña¹^ORCID,Nova-Rebato Esther¹,García-González Natalia²,Martín-Diana Ana-Belén³^ORCID,Fontecha Javier⁴,Delgado David²,Gredilla Ana-Elisa²,Bueno Francisco²,Asensio-Vegas Carmen²

Affiliation:

1. Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

2. Agro Technological Institute, Deputy Directorate of Research and Technology, Dairy Technological Station, Palencia, Spain

3. Agro Technological Institute, Deputy Directorate of Research and Technology, Area of Innovation and Process Optimisation, Valladolid, Spain

4. Department of Bioactivity and Food Analysis, Group of Lipids, Research Institute of Food Science (CIAL; CSIC-UAM), Madrid, Spain

Funder

MINECO Agro Technological Institute (ITACyL)

INIA (National Institute for Agricultural and Food Research and Technology)

European Regional Development Fund

European Social Fund

Publisher

SNF Swedish Nutrition Foundation

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

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