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Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

Ronan Lordan1, Natalia P Vidal2, Thu Huong Pham2

  • 1Department of Biological Sciences, University of Limerick, Limerick, Ireland; Health Research Institute (HRI), University of Limerick, Limerick, Ireland; School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada.

Food Chemistry
|July 3, 2020
PubMed

Keywords:
AntithromboticCardiovascular diseaseFunctional foodsMilkPhospholipidsSphingolipidsYoghurt

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