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Zinc supplementation of dairy cows: Effects on chemical composition, nutritional quality and volatile profile of Giuncata cheese

  • Published:2019-07 Issue: Volume:94 Page:65-71
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Ianni Andrea,Iannaccone Marco,Martino Camillo,Innosa Denise,Grotta Lisa,Bennato Francesca,Martino Giuseppe

Funder

Rural Development Plan

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

1. Official methods of analysis. Vol. 1;AOAC International,1990

2. Official methods of analysis;AOAC,2000

3. Conjugated linoleic acid isomers strongly improve the redox status of bovine mammary epithelial cells (BME-UV1);Basiricò;Journal of Dairy Science,2015

4. Detection of volatile compounds of cheese and their contribution to the flavor profile of surface-ripened cheese;Bertuzzi;Comprehensive Reviews in Food Science and Food Safety,2018

5. Zinc and its role in immunity and inflammation;Bonaventura;Autoimmunity Reviews,2015

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