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Cheese fortification through the incorporation of UFA-rich ..:
Ruby-Alejandra Villamil
;
Maria-Paula Guzmán
;
Myriam Ojeda-Arredondo
...
http://www.sciencedirect.com/science/article/pii/S2405844020326281. , 2021
Link:
https://doi.org/10.1016/j.heliyon.2020.e05785
RT Journal T1
Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d0c48c73e380487e9ba149cde35f2540&Exemplar=1&LAN=DE A1 Ruby-Alejandra Villamil A1 Maria-Paula Guzmán A1 Myriam Ojeda-Arredondo A1 Lilia Yadira Cortés A1 Elizabeth Gil Archila A1 Andrés Giraldo A1 Alexandra-Idalia Mondragón PB Elsevier YR 2021 K1 Fortification K1 Unsaturated fatty acids K1 Functional food K1 Cheese K1 Lipid oxidation K1 Quality parameters K1 Science (General) K1 Q1-390 K1 Social sciences (General) K1 H1-99 JF http://www.sciencedirect.com/science/article/pii/S2405844020326281 LK http://dx.doi.org/https://doi.org/10.1016/j.heliyon.2020.e05785 DO https://doi.org/10.1016/j.heliyon.2020.e05785 SF ELIB - SuUB Bremen
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