Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.

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作者： Federica,Litrenta ^[1] ; Fabrizio,Cincotta ^[2] ; Nunziatina,Russo ^[3] ; Carmelo,Cavallo ^[2] ; Cinzia,Caggia ^[3] ; Annalisa,Amato ^[2] ; Vincenzo,Lopreiato ^[2] ; Maria,Merlino ^[2] ; Antonella,Verzera ^[2] ; Cinzia Lucia,Randazzo ^[3] ; Luigi,Liotta ^[2]

作者单位： Department of Biomedical, and Dental Sciences and of Morphological and Functional Imagines (Biomorf), University of Messina, 13 G. Palatucci Street, 98168 Messina, Italy. ^[1] Department of Veterinary Sciences, University of Messina, 13 G. Palatucci Street, 98168 Messina, Italy. ^[2] Department of Agriculture, Food and Environment (Di3A), University of Catania, 100 Santa Sofia Street, 95123 Catania, Italy. ^[3]

关键词 cheese consumer health fatty acids polyphenols sustainability

DOI 10.3390/foods13203320

PMID 39456382

发布时间 2024-10-29

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Foods (Basel, Switzerland)

2024年13卷20期

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Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

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