Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL...

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Detalles Bibliográficos
Autores principales: Megalemou, Kalliopi, Sioriki, Eleni, Lordan, Ronan, Dermiki, Maria, Nasopoulou, Constantina, Zabetakis, Ioannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5236004/
https://www.ncbi.nlm.nih.gov/pubmed/28119955
http://dx.doi.org/10.1016/j.heliyon.2016.e00227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5236004/
https://www.ncbi.nlm.nih.gov/pubmed/28119955
http://dx.doi.org/10.1016/j.heliyon.2016.e00227

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