The incorporation of plant materials in "Serra da Estrela" cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

European Journal of Lipid Science and Technology

Volumn 117, Issue 10, 2015, Pages 1607-1614

  Carocho, Márcio ^a,b   Barreira, João C M ^a,c   Antonio, Amilcar L ^a   Bento, Albino ^a   Morales, Patricia ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Cheese; Chestnut flowers; Functional foods; Lemon balm plant; Lipid peroxidation inhibition; Serra da Estrela

Indexed keywords

EID: 84944152202     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500018     Document Type: Article

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