Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd

Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of the factors...

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Detalles Bibliográficos
Autores principales: Rinaldi, Simona, Palocci, Giuliano, Di Giovanni, Sabrina, Iacurto, Miriam, Tripaldi, Carmela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961936/
https://www.ncbi.nlm.nih.gov/pubmed/33807744
http://dx.doi.org/10.3390/molecules26051405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961936/
https://www.ncbi.nlm.nih.gov/pubmed/33807744
http://dx.doi.org/10.3390/molecules26051405

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