The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

SIMPLE SUMMARY: For the purposes of raising awareness of five historical cheeses of Southern Italy that are less known by consumers, and of restoring dignity to the breeders and producers of these cheeses, we studied their quality in terms of chemical composition, monounsaturated fatty acid (MUFA),...

Descripción completa

Detalles Bibliográficos
Autores principales: Di Trana, Adriana, Di Rosa, Ambra Rita, Addis, Margherita, Fiori, Myriam, Di Grigoli, Antonino, Morittu, Valeria Maria, Spina, Anna Antonella, Claps, Salvatore, Chiofalo, Vincenzo, Licitra, Giuseppe, Todaro, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8772999/
https://www.ncbi.nlm.nih.gov/pubmed/35049821
http://dx.doi.org/10.3390/ani12020199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8772999/
https://www.ncbi.nlm.nih.gov/pubmed/35049821
http://dx.doi.org/10.3390/ani12020199

Ejemplares similares