"
Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico"
written by Rey Gutiérrez Tolentino, Salvador Vega y León, Mario Noa Pérez, Marta Coronado Herrera, Acacia Ramírez Ayala, José Jesús Pérez González, Beatriz Schettino Bermúdez, Rutilio Ortiz Salinas, Marcela Vazquez Francisca, Juan Gabriel Rivera Martínez,
published by
Food and Nutrition Sciences,
Vol.6 No.6, 2015
has been cited by the following article(s):
[1]
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Effect of genotype, lactation and climatic factors on fatty acid profile of bovine milk
Czech Journal of Animal Science,
2022
DOI:10.17221/32/2022-CJAS
|
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[2]
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Effect of genotype, lactation and climatic factors on fatty acid profile of bovine milk
Czech Journal of Animal Science,
2022
DOI:10.17221/32/2022-CJAS
|
|
|
[3]
|
Effect of genotype, lactation and climatic factors on fatty acid profile of bovine milk
Czech Journal of Animal Science,
2022
DOI:10.17221/32/2022-CJAS
|
|
|
[4]
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A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
International Journal of Dairy Technology,
2021
DOI:10.1111/1471-0307.12768
|
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[5]
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A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
International Journal of Dairy Technology,
2021
DOI:10.1111/1471-0307.12768
|
|
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[6]
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Triacylglycerol Composition of Breast Milk during Different Lactation Stages
Journal of Agricultural and Food Chemistry,
2019
DOI:10.1021/acs.jafc.8b06554
|
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[7]
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Triacylglycerol Composition of Breast Milk during Different Lactation Stages
Journal of Agricultural and Food Chemistry,
2019
DOI:10.1021/acs.jafc.8b06554
|
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[8]
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Characterization of naturally goat cheese enriched in conjugated linoleic acid and omega-3 fatty acids for human clinical trial in overweight and obese subjects
PharmaNutrition,
2017
DOI:10.1016/j.phanu.2016.12.001
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