Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed

OBJECTIVE: This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T(60)) days of ripening. METHODS: Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, wher...

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Detalles Bibliográficos
Autores principales: Bennato, Francesca, Ianni, Andrea, Innosa, Denise, Grotta, Lisa, D’Onofrio, Andrea, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946995/
https://www.ncbi.nlm.nih.gov/pubmed/31010977
http://dx.doi.org/10.5713/ajas.18.0868

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946995/
https://www.ncbi.nlm.nih.gov/pubmed/31010977
http://dx.doi.org/10.5713/ajas.18.0868

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