Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

BACKGROUND: Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. The...

Descripción completa

Detalles Bibliográficos
Autores principales: Batool, Maryam, Nadeem, Muhammad, Imran, Muhammad, Gulzar, Nabila, Shahid, Muhammad Qamar, Shahbaz, Muhammad, Ajmal, Muhammad, Khan, Imran Taj
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5896148/
https://www.ncbi.nlm.nih.gov/pubmed/29642933
http://dx.doi.org/10.1186/s12944-018-0735-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5896148/
https://www.ncbi.nlm.nih.gov/pubmed/29642933
http://dx.doi.org/10.1186/s12944-018-0735-3

Ejemplares similares