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Lipidomic and Metabolomic Signatures of the Traditional Fermented Milk Product Gioddu

Fermented dairy products such as yogurt, kefir, and traditional cheeses are increasingly consumed worldwide for their nutritional and probiotic properties. Lipidomic profiling provides valuable insights into microbial-driven biochemical changes during fermentation. In this study, we performed a comp...

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Main Authors: Cristina Manis, Mattia Casula, Margherita Chessa, Nicoletta P. Mangia, Pierluigi Caboni
Format: Artigo
Language:Inglês
Published: MDPI AG 2025-10-01
Series:Dairy
Subjects:
fermentation
dairy food
phospholipids
lipidomics
sheep milk
Online Access:https://www.mdpi.com/2624-862X/6/5/61
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