Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its...

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Detalles Bibliográficos
Autores principales: Villamil, Ruby-Alejandra, Guzmán, Maria-Paula, Ojeda-Arredondo, Myriam, Cortés, Lilia Yadira, Gil Archila, Elizabeth, Giraldo, Andrés, Mondragón, Alexandra-Idalia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7851337/
https://www.ncbi.nlm.nih.gov/pubmed/33553712
http://dx.doi.org/10.1016/j.heliyon.2020.e05785

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7851337/
https://www.ncbi.nlm.nih.gov/pubmed/33553712
http://dx.doi.org/10.1016/j.heliyon.2020.e05785

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