Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening

Autor:	Tarun Pal Singh, Shalini Arora, Sanket G. Borad, Joken Bam, Vijay Paul, Rajendran Thomas, Mihir Sarkar
Rok vydání:	2023
Předmět:	Biochemistry Food Science
Zdroj:	Food Bioscience. 51:102213
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2022.102213
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2a982bbd3f60090257f1956227e9cbc6 https://doi.org/10.1016/j.fbio.2022.102213 Zobrazit plný text záznamu Full Text from ScienceDirect