Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese-Reference-Cited by-同舟云学术

Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese

Published:2018-03 Issue: Volume:160 Page:54-58
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Chávez-Servín Jorge L.,Andrade-Montemayor Héctor M.,Velázquez Vázquez Cecilia,Aguilera Barreyro Araceli,García-Gasca Teresa,Ferríz Martínez Roberto A.,Olvera Ramírez Andrea M.,de la Torre-Carbot Karina

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference25 articles.

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5. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review;Chen;J. Sci. Food Agric.,2013

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