Use of multivariate factor analysis to characterize the fatty acid profile of buffalo milk-Reference-Cited by-同舟云学术

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Use of multivariate factor analysis to characterize the fatty acid profile of buffalo milk

Published:2017-07 Issue: Volume:60 Page:25-31
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Correddu Fabio,Serdino Jessica,Manca Maria Grazia,Cosenza Gianfranco,Pauciullo Alfredo,Ramunno Luigi,Macciotta Nicolò P.P.

Funder

Italian Ministry for Agriculture and Forestry Policy − MIPAAF

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Effects of acidification on physico-chemical characteristics of buffalo milk: a comparison with cow’s milk;Ahmad;Food Chem.,2008

2. Influence of stage of lactation on the triacylglycerol composition of buffalo milk fat;Arumughan;Lipids,1981

3. Conjugated linoleic acids as anti cancer nutrients: studies in vivo and cellular mechanism;Banni;Adv. Conjug. Linoleic Acid Res.,2003

4. n-3 Fatty acids plus oleic acid and vitamin supplemented milk consumption reduces total and LDL cholesterol, homocysteine and levels of endothelial adhesion molecules in healthy humans;Baró;Clin. Nutr.,2003

5. Energy and nitrogen utilization of high versus low producing dairy cows;Belyea;J. Dairy Sci.,1990

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