Profile of Fatty Acids, Microstructure and Physico ...
Changes in the fatty acid (FA) composition of Iranian UF (Ultrafiltered)-Feta cheese during ripening (3, 20, 40 and 60 days) were studied. With an increase in the ripening period, due to the conversion of FA to secondary metabolites, the percentages of C4:0-C12:0 decreased significantly (P0.05).However, the percentages of C14:0-C18:2 increased due to the …
![](/themes/image/whatsappp.png)