Phospho- and sphingolipid distribution during processing of milk, butter and whey

International Journal of Food Science and Technology

Volumn 41, Issue 4, 2006, Pages 435-443

  Rombaut, Roeland ^a   Camp, John Van ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Buttermilk; Butterserum; Phospholipids; Processing; Sphingolipids; Whey

Indexed keywords

EID: 33644931914     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01091.x     Document Type: Article

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