Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area-Reference-Cited by-同舟云学术

Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area

Published:2013-04-29 Issue:14 Volume:93 Page:3625-3633
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Verardo Vito,Gómez-Caravaca Ana M,Gori Alessandro¹,Losi Giuseppe²,Caboni Maria F

Affiliation:

1. Dipartimento di Scienze e Tecnologie Agro-Alimentari; Alma Mater Studiorum-Università di Bologna; Piazza Goidanich 60; I-47521; Cesena (FC); Italy

2. Dipartimento di Scienze e Tecnologie Agro-Alimentari; Alma Mater Studiorum-Università di Bologna; Via Rosselli 107; I-42100; Reggio Emilia (RE); Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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5. Buffalo vs. cow milk fat globules: size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane;Ménard;Food Chem,2010

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