Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

INTRODUCTION: With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study...

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Detalles Bibliográficos
Autores principales: Calabrese, Francesco Maria, Russo, Nunziatina, Celano, Giuseppe, Pino, Alessandra, Lopreiato, Vincenzo, Litrenta, Federica, Di Bella, Giuseppa, Liotta, Luigi, De Angelis, Maria, Caggia, Cinzia, Randazzo, Cinzia L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885796/
https://www.ncbi.nlm.nih.gov/pubmed/36726372
http://dx.doi.org/10.3389/fmicb.2023.1112328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885796/
https://www.ncbi.nlm.nih.gov/pubmed/36726372
http://dx.doi.org/10.3389/fmicb.2023.1112328

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