Molecular aspects of milk lipid synthesis and secretion in mammary epithelial cells
Milk fat is a high-value component of the U.S. dairy market. It is the major energy component of milk and is responsible for many organoleptic and technological characteristics of milk and dairy products. In addition, milk fat is unquestionably distinctive among all dietary fats that humans consume,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2024-01-01
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| Series: | Animal Nutriomics |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S297737762400019X/type/journal_article |
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