Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids
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DOI: 10.1016/j.jff.2019.103507
Abstract: Abstract The effect of fermentation on the antithrombotic properties of polar lipids in raw and pasteurised caprine milk was assessed through the production of various cheeses using the same starter culture. The total lipids (TL),… read more here.
Keywords: antithrombotic properties; polar lipids; milk; caprine milk ... See more keywords