Changes in isoflavones concentrations in cheese during processing and ripening
The aim of the study was to determine possible changes in isoflavones concentration in cheese made from either control or isoflavone-enriched milk during manufacturing and ripening. The experiment was carried out on four high-yielding lactating Holstein cows that were divided into two groups with si...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2011-01-01
|
| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/59/1/0153/ |