Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review
- Author
- O'CONNELL, J. E1 2 ; FOX, P. F1
[1] Department of Food Chemistry, University College, Cork, Ireland
[2] Product Technology Department, NIZO Food Research, 6710 BA, Ede, Netherlands - Source
International dairy journal. 2001, Vol 11, Num 3, pp 103-120 ; ref : 3 p.1/4
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse sensorielle Article synthèse Chlorophénol Lait Phénols Polyphénol Production laitière Produit laitier Qualité production Produit alimentaire
- Keyword (en)
- Sensory analysis Review Chlorophenol Milk Phenols Polyphenol Milk production Dairy product Production quality Foodstuff
- Keyword (es)
- Análisis sensorial Artículo síntesis Clorofenol Leche Fenoles Polifenol Producción lechera Producto lácteo Calidad producción Producto alimenticio
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1070767
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(01)00033-4 
https://dx.doi.org/10.1016/S0958-6946(01)00033-4
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