Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Delgado, Francisco J ^a   González Crespo, José ^a   Cava, Ramón ^b   Ramírez, Rosario ^a  

^a INTAEX   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; Goat cheese; Lipid and protein oxidation; Lipolysis; Raw milk

Indexed keywords

FATTY ACID; LIPID; MALONALDEHYDE; PROTEIN; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; GOAT; METABOLISM; MILK; OXIDATION REDUCTION REACTION; TASTE;

ANIMALS; CHEESE; FATTY ACIDS, NONESTERIFIED; FATTY ACIDS, VOLATILE; GOATS; LIPIDS; MALONDIALDEHYDE; MILK; OXIDATION-REDUCTION; PROTEINS; TASTE;

CAPRA HIRCUS;

EID: 79955594677     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02140.x     Document Type: Article

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