Potočki, S. (2016) Gangliosides in dairy products: Milk sphingolipids. Acta Alimentaria, 45 (4). pp. 572-577. ISSN 0139-3006
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Abstract
Milk gangliosides have gained considerable attention because they participate in diverse biological processes, including neural development, pathogen binding, and activation of the immune system. The aim of this study was to determine the concentrations of total gangliosides in dairy products and to determine whether there is a significant difference in comparison to concentration of gangliosides in cow’s milk. The concentration of total gangliosides in dairy products was significantly higher than concentration in cow’s milk. The highest concentration of gangliosides was determined in yogurt with 3.2% of milk fat.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 05 Dec 2016 10:41 |
| Last Modified: | 31 Dec 2017 00:17 |
| URI: | http://real.mtak.hu/id/eprint/42823 |
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