Milk fat in ripened cheeses: Effect of its composition, its suprastructure and other components of the matrix on its digestion, and metabolic consequences;Matière grasse laitière dans les fromages affinés: Effets de sa composition, de sa structure et des autres constituants de la matrice sur sa digestion et conséquences métaboliques

Sciences des Aliments

Volumn 29, Issue 1-2, 2010, Pages 69-87

  Lopez, C ^a   Le Ruyet, P ^b   Quiblier, J P ^b  

^a UMR1253   (France)

^b Lactalis Recherche et Developpement   (France)

Author keywords

Cardiovascular disease; Cheese; Composition; Milk fat; Structure

Indexed keywords

EID: 84857608159     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.29.69-87     Document Type: Article

References (68)

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