Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1476-511X
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
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
- Klassifikation
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Landwirtschaft, Veterinärmedizin
- Urheber
-
Batool, Maryam
- Beteiligte Personen und Organisationen
-
Nadeem, Muhammad
Imran, Muhammad
Gulzar, Nabila
Shahid, Muhammad Qamar
Shahbaz, Muhammad
Ajmal, Muhammad
Khan, Imran Taj
SpringerLink (Online service)
- DOI
-
10.1186/s12944-018-0735-3
- URN
-
urn:nbn:de:101:1-2018061800410162488064
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 05:33 UTC
Datenpartner
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Beteiligte
- 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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