Development and Method Validation of Butyric Acid and Milk Fat Analysis in Butter Blends and Blended Milk Products by GC-FID.

Danudol, Arunee; Judprasong, Kunchit

Danudol, Arunee; Judprasong, Kunchit.

Afiliación

Danudol A; Department of Medical Sciences, Bureau of Quality and Safety of Food, Nonthaburi 11000, Thailand.
Judprasong K; Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.

Foods ; 11(22)2022 Nov 12.

Article en En | MEDLINE | ID: mdl-36429199

Palabras clave

GC-FID; blended milk products; butter blends; butter fat; butyric acid

Texto completo

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689190
https://dx.doi.org/10.3390/foods11223606

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia

Texto completo

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689190
https://dx.doi.org/10.3390/foods11223606

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia