Influence of milk quality and cheese-making procedure on functional fatty acid transfer in three Italian dairy products: Mozzarella, Raveggiolo and Ricotta

Autor:	Arianna Buccioni, Federica Mannelli, Matteo Daghio, Stefano Rapaccini, Federica Scicutella, Sara Minieri
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Milk Cheese making Milk Cheese making Fatty acid transfer Fresh cheese Bioactive compounds Fatty acid transfer Fresh cheese Bioactive compounds Food Science
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddd8136a272029b3bc87b8dca00cadb5 http://hdl.handle.net/11568/1143438 Zobrazit plný text záznamu