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Concentrations of phytanic acid and pristanic acid are higher in organic than in conventional dairy products from the German market

Journal Title:
Food chemistry.
Journal Volume/Issue:
2010 Mar. 15, v. 119, no. 2
Main Author:
Vetter, Walter
Other Authors:
Schröder, Markus
Format:
Electronic
Language:
English
Subjects:
dairy products
organic production
food composition
milk composition
branched chain fatty acids
organic foods
cheeses
grass-fed livestock
product authenticity
biomarkers
chlorophyll
View in NAL's Catalog:
IND44280451