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Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids
Lordan R.;Vidal N.P.;Huong Pham T.;Tsoupras A.;Thomas R.H.;Zabetakis I.
(2020)
Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids in Food chemistry 10.1016/j.foodchem.2020.127384