Storage stability of lutein during ripening of cheddar cheese

Journal of Dairy Science

Volumn 88, Issue 5, 2005, Pages 1661-1670

  Jones, S T ^a   Aryana, K J ^a   Losso, J N ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Age related macular degeneration; Dairy; Fermented; Lutein

Indexed keywords

ZEA MAYS;

XANTHOPHYLL;

ARTICLE; BACTERIAL COUNT; CHEESE; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MICROBIOLOGY; PH; SENSATION;

CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; COLOR; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; FOOD, FORTIFIED; HUMANS; HYDROGEN-ION CONCENTRATION; LUTEIN; SENSATION;

EID: 20844455474     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72838-1     Document Type: Article

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