Phospholipid, Sphingolipid, and Fatty Acid Compositions of the Milk Fat Globule Membrane are Modified by Diet-Reference-Cited by-同舟云学术

Phospholipid, Sphingolipid, and Fatty Acid Compositions of the Milk Fat Globule Membrane are Modified by Diet

Published:2008-06-04 Issue:13 Volume:56 Page:5226-5236
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lopez Christelle¹,Briard-Bion Valerie¹,Menard Olivia¹,Rousseau Florence¹,Pradel Philippe¹,Besle Jean-Michel¹

Affiliation:

1. INRA-Agrocampus Rennes, UMR 1253 Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint-Brieuc, 35 042 Rennes cedex, France, INRA Domaine experimental de Marcenat, 15 190 Marcenat, France, and INRA Unité de Recherches sur les Herbivores, 63 122 Saint-Genes-Champanelle, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf7036104

Reference32 articles.

1. Modifying the fatty acid profile of dairy products through feedlot technology lowers plasma cholesterol of humans consuming the products

2. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States

3. Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions

4. Feed and Animal Factors Influencing Milk Fat Composition

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