[Fatty acid composition and content in 33 commercial dairy products in Chongqing].
There are differences in the composition and content of fatty acids among various dairy products on the market, especially in saturated fatty acids and polyunsaturated fatty acids, and the proportion of SFA, MUFA, and PUFA in various dairy products is also significantly different.
Authors
- Zicong Hu (ORCID: https://orcid.org/0000-0002-3902-8460)
- Bofei Fu
- Cuilan Fang
- Nanyan Li
- Shih-Hao Lan
- Qing Zhang (ORCID: https://orcid.org/0000-0002-6869-0381)
- Ran Chen (ORCID: https://orcid.org/0000-0002-8967-7258)
- Ting Chen (ORCID: https://orcid.org/0000-0002-7404-4538)
- Yue Zeng (ORCID: https://orcid.org/0000-0001-9715-2366)
- Jiao Zhou (ORCID: https://orcid.org/0000-0002-3160-4021)
- Le Zeng
Institutions
- Chongqing Jiulongpo People's Hospital (CN)
Publication Details
- Journal
- PubMed
- Published
- 2024-11-01
- DOI
- https://doi.org/10.19813/j.cnki.weishengyanjiu.2024.06.010
- Primary Topic
- Fatty Acid Research and Health
- Type
- article