The effect of ovine milk fermentation on the antithrombotic properties of polar lipids

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The effect of ovine milk fermentation on the antithrombotic properties of polar lipids
Authors
Keywords
Polar lipids, Fermentation, Yoghurt, Inflammation, Antithrombotic, Metagenomics
Journal
Journal of Functional Foods
Volume 54, Issue -, Pages 289-300
Publisher
Elsevier BV
Online
2019-01-27
DOI
10.1016/j.jff.2019.01.029

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.