Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation

The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradati...

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Detalles Bibliográficos
Autores principales: Klisović, Dora, Koprivnjak, Olivera, Novoselić, Anja, Pleadin, Jelka, Lešić, Tina, Brkić Bubola, Karolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368299/
https://www.ncbi.nlm.nih.gov/pubmed/35954095
http://dx.doi.org/10.3390/foods11152329

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368299/
https://www.ncbi.nlm.nih.gov/pubmed/35954095
http://dx.doi.org/10.3390/foods11152329

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