Effect of olive leaves feeding on phenolic composition and lipolytic volatile profile in goat milk-Reference-Cited by-同舟云学术

Effect of olive leaves feeding on phenolic composition and lipolytic volatile profile in goat milk

Published:2021-08 Issue:8 Volume:104 Page:8835-8845
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ianni A.,Innosa D.,Oliva E.,Bennato F.^ORCID,Grotta L.,Saletti M.A.,Pomilio F.,Sergi M.,Martino G.^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference50 articles.

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5. Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese;Castellani;J. Dairy Sci.,2017

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1. Encapsulation of phenolic acids within food-grade carriers systems: a systematic review;Critical Reviews in Food Science and Nutrition;2024-05-20

2. Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production;Foods;2024-03-28

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4. Plasma fatty acid profile in Italian Holstein-Friesian dairy cows supplemented with natural polyphenols from the olive plant Olea Europaea L.;Veterinary and Animal Science;2023-09

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