Characterization and discrimination of donkey milk lipids and volatiles across lactation stages-Reference-Cited by-同舟云学术

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Characterization and discrimination of donkey milk lipids and volatiles across lactation stages

Published:2024-10 Issue: Volume:23 Page:101740
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Mengmeng,Sun Lingyun,Du Xinyi,Zhao Yan,Ren Wei,Man Limin,Zhu Mingxia,Liu Guiqin,Khan Muhammad Zahoor,Wang Changfa

Funder

Chongqing Science and Technology Innovation Leading Talent Support Program

Key Research and Development Program of Zhejiang Province

Agricultural Variety Improvement Project of Shandong Province

National College Students Innovation and Entrepreneurship Training Program

Shandong Provincial Education Science Plan

Key Technologies Research and Development Program of Anhui Province

Publisher

Elsevier BV

Reference40 articles.

1. Donkey milk: An overview on functionality, technology, and future prospects;Aspri;Food Reviews International,2017

2. Progress in the application of flavoromics technology in dairy and its products;Chen;Modern Food Science and Technology,2024

3. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis1;Chilliard;Journal of Dairy Science,2003

4. Comparison of major lipid components in human and donkey milk: New perspectives for a hypoallergenic diet in humans;Chiofalo;Immunopharmacology and Immunotoxicology,2011

5. Monoacylglycerol (mag)-oleic acid has stronger antioxidant, anti-atherosclerotic, and protein glycation inhibitory activities than mag-palmitic acid;Cho;Journal of Medicinal Food,2010

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