| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541541 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠We determined Se, Zn, Mg and Ca levels in goat and cow milk fermented products. ⺠Goat fermented milks are a better source for Mg when compared with cow samples. ⺠We observed important similarities in concentrations and behaviours for Mg and Ca. ⺠The labelled protein data increased linearly with Zn, Mg and Ca levels. ⺠The mineral and macronutrient levels were not influenced by different probiotic starters.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Miguel Navarro-Alarcón, Carmen Cabrera-Vique, Ma Dolores Ruiz-López, Manuel Olalla, Reyes Artacho, Rafael Giménez, Verónica Quintana, Triana Bergillos,