Revealing the Impact of Pasteurization and Derivatization Chemistry on the Fatty Acid Profile of Dairy Cream: A Comparative Approach.
- DOI
- 10.3390/foods14223815
- Published
- 2025 Nov 7
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.3390/foods14223815,
title = {Revealing the Impact of Pasteurization and Derivatization Chemistry on the Fatty Acid Profile of Dairy Cream: A Comparative Approach.},
author = {Florkiewicz AB and Gużewska G and Arendowska I and Ludwiczak A and Rudnicka J and Szultka-Młyńska M and Ligor T and Pomastowski PP},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14223815},
url = {https://doi.org/10.3390/foods14223815}
}RIS
TY - JOUR TI - Revealing the Impact of Pasteurization and Derivatization Chemistry on the Fatty Acid Profile of Dairy Cream: A Comparative Approach. AU - Florkiewicz AB AU - Gużewska G AU - Arendowska I AU - Ludwiczak A AU - Rudnicka J AU - Szultka-Młyńska M AU - Ligor T AU - Pomastowski PP PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14223815 UR - https://doi.org/10.3390/foods14223815 ER -
APA
AB, F., G, G., I, A., A, L., J, R., M, S., T, L., & PP, P. (2025). Revealing the Impact of Pasteurization and Derivatization Chemistry on the Fatty Acid Profile of Dairy Cream: A Comparative Approach.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14223815