In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1 H NMR and GC-MS techniques-Reference-Cited by-同舟云学术

In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1 H NMR and GC-MS techniques

Published:2018-11 Issue: Volume:237 Page:226-230
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lolli Veronica,Dall’Asta Margherita,Del Rio Daniele,Caligiani Augusta

Publisher

Elsevier BV

Subject

Food Science

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4. An overview on the presence of cyclopropane fatty acids in milk and dairy products;Caligiani;J. Agric. Food Chem.,2014

5. Development of a quantitative GC−MS method for the detection of cyclopropane fatty acids in cheese as new molecular markers for Parmigiano Reggiano authentication;Caligiani;J. Agric. Food Chem.,2016

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