The effect of ovine milk fermentation on the antithrombotic properties of polar lipids
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DOI: 10.1016/j.jff.2019.01.029
Abstract: Abstract The effect of fermentation on the antithrombotic properties of polar lipids in ovine milk has been assessed through the production of yoghurts. The total lipids (TL), total neutral lipids (TNL), and total polar lipids… read more here.
Keywords: antithrombotic properties; polar lipids; milk; properties polar ... See more keywords