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Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

Nurit Argov-Argaman1, Tzach Glasser2, Hussein Muklada3

  • 1Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot 76100, Israel.

Food Chemistry
|September 2, 2020
PubMed

Keywords:
Fatty acidFermentationPasteurizationPhospholipid

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