Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1126-1131

  Navarro Alarcón, Miguel ^a   Cabrera Vique, Carmen ^a   Ruiz López, Ma Dolores ^a   Olalla, Manuel ^a   Artacho, Reyes ^a   Giménez, Rafael ^a   Quintana, Verónica ^a   Bergillos, Triana ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Calcium; Chemical composition; Goat and cow fermented dairy products; Magnesium; Probiotic starter culture; Selenium; Zinc

Indexed keywords

ANALYTICAL TECHNIQUES; CHEMICAL COMPOSITION; CHEMICAL COMPOSITIONS; COW MILK; FERMENTED DAIRY PRODUCTS; HYDRIDE GENERATIONS; MG CONTENT; PROBIOTICS; PROTEIN CONTENTS; STARTER CULTURES;

ABSORPTION SPECTROSCOPY; ATOMIC ABSORPTION SPECTROMETRY; CALCIUM; CARBOHYDRATES; CHEMICAL ANALYSIS; MAGNESIUM; SELENIUM; STARTERS; ZINC;

FERMENTED MILK;

CALCIUM; CARBOHYDRATE; MAGNESIUM; MINERAL; PROBIOTIC AGENT; SELENIUM; YOGHURT; ZINC;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEMICAL COMPOSITION; COW; FERMENTATION; GOAT; MACRONUTRIENT; MILK; NONHUMAN; SPAIN;

CAPRA HIRCUS;

EID: 79960158694     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.090     Document Type: Article

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