Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type-Reference-Cited by-同舟云学术

Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type

Published:2016-04-05 Issue:4 Volume:67 Page:412-421
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Gore Ecaterina¹,Mardon Julie¹,Guerinon Delphine¹,Lebecque Annick¹

Affiliation:

1. VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.3109/09637486.2016.1166188

Reference64 articles.

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2. Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses

3. AFNOR. 2013. Association française de normalisation. Chemical analysis [WWW Document]; [cited 2015 Nov 9]. Available from: http://sagaweb.afnor.org/fr-FR/sw/Identification/AccueilAbonnement.

4. Long-term protein intake and dietary potential renal acid load are associated with bone modeling and remodeling at the proximal radius in healthy children

5. ANSES. 2013. Table de composition nutritionnelle Ciqual [WWW Document]; [cited 2015 Nov 9]. Available from: https://pro.anses.fr/TableCIQUAL/index.htm.

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