Open AccessProtein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening
Author(s) -
Zlatan Šarić
Publication year - 2022
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2022.0401
Subject(s) - ripening , chemistry , food science , fatty acid , cheese ripening , antioxidant , lipolysis , inductively coupled plasma , chromatography , biochemistry , physics , plasma , quantum mechanics , adipose tissue