Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace-Reference-Cited by-同舟云学术

Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace

Published:2019-03-06 Issue:7 Volume:99 Page:3635-3643
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ianni Andrea¹,Di Maio Gaetano¹,Pittia Paola¹,Grotta Lisa¹,Perpetuini Giorgia¹,Tofalo Rosanna¹,Cichelli Angelo²,Martino Giuseppe¹^ORCID

Affiliation:

1. Faculty of BioScience and Technology for Food, Agriculture and EnvironmentUniversity of Teramo Teramo Italy

2. Department of Medical, Oral and Biotechnological SciencesG. D'Annunzio University Chieti Italy

Funder

Ministero dell'Istruzione dell'Università e della Ricerca

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9584

Reference55 articles.

1. Biotechnology for Agro-Industrial Residues Utilisation

2. In Vitro and in Vivo Evaluation of the Antioxidant and Prooxidant Activity of Phenolic Compounds Obtained from Grape (Vitis vinifera) Pomace

3. Polyphenols and Human Health: Prevention of Disease and Mechanisms of Action

4. Grape Seed Procyanidins Prevent Oxidative Injury by Modulating the Expression of Antioxidant Enzyme Systems

5. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

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