Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources
Abdelmoneim H. Ali, Salah A. Khalifa, Ren‐You Gan, Nagendra P. Shah, Mutamed Ayyash
Topics & Concepts
Food scienceChemistryFatty acidLinoleic acidOleic acidPalmitic acidStearic acidCheese ripeningFlavorRipeningBiochemistryOrganic chemistryProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality