Cyclopropyl and ω-cyclohexyl fatty acids as quality markers of cow milk and cheese

Food Chemistry

Volumn 140, Issue 4, 2013, Pages 711-716

  Marseglia, Angela ^a   Caligiani, Augusta ^a   Comino, Luciano ^a   Righi, Federico ^a   Quarantelli, Afro ^a   Palla, Gerardo ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Authentication; Cyclopropyl fatty acid; Feeding; Milk fat; Milk quality; Cyclohexyl fatty acids

Indexed keywords

AUTHENTICATION; FEEDING; OILS AND FATS;

CYCLOHEXYL; CYCLOPROPYL; MAIZE SILAGE; MICROBIAL ORIGINS; MILK FATS; MILK QUALITY; QUALITY PARAMETERS; TRIDECANOIC ACID;

FATTY ACIDS;

CYCLOPROPYL FATTY ACID; FATTY ACID DERIVATIVE; MILK FAT; OMEGA CYCLOHEXYL FATTY ACID; OMEGA CYCLOHEXYL TRIDECANOIC ACID; UNCLASSIFIED DRUG;

CEREAL; CHEESE; CONFERENCE PAPER; FEEDING; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FORAGE; LIPID COMPOSITION; MAIZE; MASS FRAGMENTOGRAPHY; MILK; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; QUALITY CONTROL; SILAGE;

ZEA MAYS;

EID: 84878018635     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.029     Document Type: Conference Paper

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