TY  - JOUR 
AU  - Lobos-Ortega, Iris
AU  - Hernández Jiménez, Miriam
AU  - González Martín, María Inmaculada
AU  - Hernández-Hierro, José Miguel
AU  - Revilla Martín, Isabel
AU  - Vivar Quintana, Ana María
PY  - 2021
SN  - 1936-9751
UR  - http://hdl.handle.net/10366/159935
AB  - [EN] This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk
from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5...
LA  - eng
PB  - Springer
KW  - Polyunsaturated fatty acids
KW  - NIRs
KW  - Cheese
KW  - Ewe’s
KW  - Goat
KW  - Cow
KW  - Ácidos grasos poliinsaturados
KW  - Queso
KW  - Oveja
KW  - Cabra
KW  - Vaca
TI  - Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species
DO  - 10.1007/s12161-020-01928-8
T2  - Food Analytical Methods
VL  - 14
M2  - 933
ER  -