Multivariate analysis of seasonal variation in the composition and thermal properties of butterfat with an emphasis on authenticity assessment
The aim of this study was to analyze the seasonal variation in the composition and thermal properties of butterfat (BF) in order to evaluate the applicability of differential scanning calorimetry (DSC) for the authenticity assessment of butter. The composition of fatty acids (FA) and triacylglycerol...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2016-12-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1633 |