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...

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Vydáno v:Molecules
Hlavní autoři: Rinaldi, Simona, Palocci, Giuliano, Di Giovanni, Sabrina, Iacurto, Miriam, Tripaldi, Carmela
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
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Article
On-line přístup: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
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