Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters
This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 mg/100 g, and β-carotene contents ranged from 4.46 to 15.60 μg/g. Fatty acid composition analysis showed variations, with palmitic a...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-08-01
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| Colecção: | Heliyon |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2405844024116878 |
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