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...

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Bibliographische Detailangaben
Veröffentlicht in:Lipids Health Dis
Hauptverfasser: Batool, Maryam, Nadeem, Muhammad, Imran, Muhammad, Gulzar, Nabila, Shahid, Muhammad Qamar, Shahbaz, Muhammad, Ajmal, Muhammad, Khan, Imran Taj
Format: Artigo
Sprache:Inglês
Veröffentlicht: BioMed Central 2018
Schlagworte:
Research
Online Zugang: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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