Functional butter for reduction of consumption risk and improvement of nutrition

Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol, which are linked to the development of cardiovascular ailments. Improving the health benefi...

詳細記述

書誌詳細

出版年:	Grain & Oil Science and Technology
主要な著者:	Shujie Cheng, Wei Li, Shimin Wu, Yuxing Ge, Caiyun Wang, Siyu Xie, Juan Wu, Xiangke Chen, Ling-Zhi Cheong
フォーマット:	論文
言語:	英語
出版事項:	KeAi Communications Co., Ltd. 2023-12-01
主題:	Improved butter Butter substitute Food function Nutrition Bioactive ingredient
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2590259823000298