The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite
ABSTRACT: Buttermilk differs from skim milk by the presence of milk fat globule membrane (MFGM) fragments that are released during cream churning. Milk fat globule membrane is rich in health-promoting components, such as phospholipids and membrane proteins, but these compounds have a negative impact...
Tallennettuna:
| Päätekijät: | , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2024-07-01
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| Sarja: | Journal of Dairy Science |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S0022030224005721 |
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