Determination of the Authenticity of Dairy Products on the Basis of Fatty Acids and Triacylglycerols Content using GC Analysis

Milk fat is an important food component, and plays a significant role in the economics, functional nutrition, and chemical properties of dairy products. Dairy products also contain nutritional resources and essential fatty acids (FAs). Because of the increasing demand for dairy products, milk fat is...

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Detalles Bibliográficos
Autores principales: Park, Jung-Min, Kim, Na-Kyeong, Yang, Cheul-Young, Moon, Kyong-Whan, Kim, Jin-Man
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597863/
https://www.ncbi.nlm.nih.gov/pubmed/26761172
http://dx.doi.org/10.5851/kosfa.2014.34.3.316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597863/
https://www.ncbi.nlm.nih.gov/pubmed/26761172
http://dx.doi.org/10.5851/kosfa.2014.34.3.316

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