共轭体系
化学
食品科学
生物化学
长链
有机化学
高分子科学
聚合物
作者
Manuela Machado,Sérgio Sousa,Pilar Morais,Arménio Miranda,Luis M. Rodríguez‐Alcalá,Ana Gomes,Manuela Pintado
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2022-01-01
卷期号:13 (21): 10937-10946
被引量:9
摘要
It is technologically viable to partially transpose the predominant saturated fatty acid profile of milk fat to a more balanced lipid profile. Functional yogurts were capable to modulated lipid accumulation.
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