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Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

 

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Opened Access Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
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Author: Revilla, Isabel
González Martín, María Inmaculada
Vivar Quintana, Ana María
Blanco López, M. A.
Lobos Ortega, Iris A.
Hernández Hierro, José Miguel
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2016
Published in: Journal of Dairy Science, 99 (7), 5074-5082.
Document type: Article
Abstract: In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6 mo of ripening. Antioxidant capacity was evaluated...
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Cite: Revilla, I., González Martín, M.I., Vivar Quintana, A.M., Blanco López, M.A., Lobos Ortega, I.A. y Hernández Hierro, J.M. (2016). Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy. Journal of Dairy Science, 99 (7), 5074-5082.
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URI: https://hdl.handle.net/11441/86860

DOI: 10.3168/jds.2015-10564

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