Changes in the major free fatty acids in Serra cheese throughout ripening-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in the major free fatty acids in Serra cheese throughout ripening

Published:1996-11 Issue:11-12 Volume:6 Page:1087-1097
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Macedo Angela C.,Malcata F.Xavier

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

1. Milk lipases;Albrecht;J. Dairy Sci.,1955

2. Quantitative analysis of the major free fatty acids in Blue cheese;Anderson;J. Dairy Sci.,1965

3. Fromages. Détermination de la teneur en matière grasse. Butyromètre pourla méthode Van Gulik,1975

4. Fromages. Détermination de la teneur en matière grasse,1975

5. Determination of free fatty acids in milk and milk products,1991

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dairy Alternatives – Cheese, Yogurt, Butter, and Ice Cream;Next-Generation Plant-based Foods;2022

2. Liquid Chromatography;Encyclopedia of Dairy Sciences;2022

3. The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs;Trends in Food Science & Technology;2021-12

4. The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses;Mljekarstvo;2020-01-08

5. Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices;Nutrition & Food Science;2019-08-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP