Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring-Reference-Cited by-同舟云学术

Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring

Published:2014-04 Issue: Volume:58 Page:59-68
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lopez Christelle,Briard-Bion Valérie,Ménard Olivia

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. Changes in milk fat phospholipids during lactation;Bitman;Journal of Dairy Science,1990

5. Milk phospholipids: A new ingredient for formulation of functional foods with bioactivity;Burling;Inform,2009

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