Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.
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DOI: 10.1016/j.foodchem.2020.127384
Abstract: Dairy polar lipids (PL) seem to exhibit antiplatelet effects. However, it is not known what molecular species may be responsible. In this study, we confirmed using C30 reversed-phase (C30RP) ultra-high-performance liquid chromatography (UHPLC) coupled to… read more here.
Keywords: antiplatelet; molecular species; fermentation; polar lipids ... See more keywords