Lipidomic and Metabolomic Signatures of the Traditional Fermented Milk Product Gioddu

Fermented dairy products such as yogurt, kefir, and traditional cheeses are increasingly consumed worldwide for their nutritional and probiotic properties. Lipidomic profiling provides valuable insights into microbial-driven biochemical changes during fermentation. In this study, we performed a comp...

Full description

Bibliographic Details

Published in:	Dairy
Main Authors:	Cristina Manis, Mattia Casula, Margherita Chessa, Nicoletta P. Mangia, Pierluigi Caboni
Format:	Article
Language:	English
Published:	MDPI AG 2025-10-01
Subjects:	fermentation dairy food phospholipids lipidomics sheep milk
Online Access:	https://www.mdpi.com/2624-862X/6/5/61