Water thermodynamics and lipid oxidation in stored whey butter
ABSTRACT: Whey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol oxidation products as reliable markers...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2024-04-01
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| Reeks: | Journal of Dairy Science |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S0022030223007750 |
| Tags: |
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