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Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms.
Food Chem. 2018 Feb 1;240:67-74. doi: 10.1016/j.foodchem.2017.07.091. Epub 2017 Jul 19.
Food Chem. 2018.
PMID: 28946327
Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics.
Boutrou R, Famelart MH, Gaucheron F, Le Graet Y, Gassi JY, Piot M, Leonil J.
Boutrou R, et al. Among authors: gassi jy.
J Dairy Res. 2002 Nov;69(4):605-18. doi: 10.1017/s0022029902005836.
J Dairy Res. 2002.
PMID: 12463697
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Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
Lopez C, Briard-Bion V, Camier B, Gassi JY.
Lopez C, et al. Among authors: gassi jy.
J Dairy Sci. 2006 Aug;89(8):2894-910. doi: 10.3168/jds.S0022-0302(06)72562-0.
J Dairy Sci. 2006.
PMID: 16840605
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