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Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening
BACKGROUND: Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. The...
Enregistré dans:
| Publié dans: | Lipids Health Dis |
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| Auteurs principaux: | , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
BioMed Central
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5896148/ https://ncbi.nlm.nih.gov/pubmed/29642933 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-018-0735-3 |
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