Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1476-511X
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening ; volume:17 ; number:1 ; day:11 ; month:4 ; year:2018 ; pages:1-14 ; date:12.2018
Lipids in health and disease ; 17, Heft 1 (11.4.2018), 1-14, 12.2018
- Classification
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Landwirtschaft, Veterinärmedizin
- Creator
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Batool, Maryam
- Contributor
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Nadeem, Muhammad
Imran, Muhammad
Gulzar, Nabila
Shahid, Muhammad Qamar
Shahbaz, Muhammad
Ajmal, Muhammad
Khan, Imran Taj
SpringerLink (Online service)
- DOI
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10.1186/s12944-018-0735-3
- URN
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urn:nbn:de:101:1-2018061800410162488064
- Rights
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:33 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Batool, Maryam
- Nadeem, Muhammad
- Imran, Muhammad
- Gulzar, Nabila
- Shahid, Muhammad Qamar
- Shahbaz, Muhammad
- Ajmal, Muhammad
- Khan, Imran Taj
- SpringerLink (Online service)
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