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Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts
The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Paris
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4641158/ https://www.ncbi.nlm.nih.gov/pubmed/26568788 http://dx.doi.org/10.1007/s13594-015-0263-0 |