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pro vyhledávání: '"Pilnikova Sofia"'
Publikováno v:
BIO Web of Conferences, Vol 108, p 01001 (2024)
The fatty acids in milk fat have a heterogeneous composition due to differences in chain length, their saturation degree, etc. Fatty acids with the number of carbon atoms in the chain from 10 to 14 are considered carriers of the unique taste of dairy
Externí odkaz:
https://doaj.org/article/7e3f5fbeed5e4a88b1da81ffd8530a64
