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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...

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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

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