Characterization of Bioactive Compounds and Element Content in Goat Milk and Cheese Products-Reference-Cited by-同舟云学术

Characterization of Bioactive Compounds and Element Content in Goat Milk and Cheese Products

Published:2023-10-16 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
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Author:

Kontodimos Ioannis¹^ORCID,Chatzimanoli Eftichia¹,Kasapidou Eleni²^ORCID,Basdagianni Zoitsa³^ORCID,Karatzia Maria-Anastasia⁴,Amanatidis Michail²,Margaritis Nikolaos¹^ORCID

Affiliation:

1. Center for Research and Technology Hellas/Chemical Process and Energy Resources Institute (CERTH/CPERI), 4 km N.R Ptolemaidas-Mpodosakeiou Hospital Area, 50200 Ptolemaida, Greece

2. Department of Agriculture, University of Western Macedonia, Terma Kontopoulou, 53100 Florina, Greece

3. Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

4. Research Institute of Animal Science, HAO–Demeter, 58100 Giannitsa, Greece

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/98/pdf

Reference14 articles.

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2. Machmudah, S., and Goto, M. (2013). Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes, Springer.

3. Liquid chromatographic method for the determination of beta-carotene from milk and cheese;Becze;Agricultura,2020

4. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry;Abilleira;Food Chem.,2010

5. Development of new HS–SPME–GC–MS technique to the measurement of volatile terpenoid profile of milk;Lakatos;Food Anal. Methods,2021