Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd

Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of the factors...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Rinaldi, Simona, Palocci, Giuliano, Di Giovanni, Sabrina, Iacurto, Miriam, Tripaldi, Carmela
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7961936/
https://ncbi.nlm.nih.gov/pubmed/33807744
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26051405
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados