Ronan Lordan Ph.D.

Perelman School of Medicine, University of Pennsylvania

Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.


Journal Article


Ronan Lordan, Natalia P. Vidal, Thu Huong Pham, Alexandros Tsoupras, Raymond Thomas, Ioannis Zabetakis
Food Chemistry, vol. 332, 2020 Dec 1


Cite

Cite

APA   Click to copy
Lordan, R., Vidal, N. P., Pham, T. H., Tsoupras, A., Thomas, R., & Zabetakis, I. (2020, December 1). Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127384


Chicago/Turabian   Click to copy
Lordan, Ronan, Natalia P. Vidal, Thu Huong Pham, Alexandros Tsoupras, Raymond Thomas, and Ioannis Zabetakis. “Yoghurt Fermentation Alters the Composition and Antiplatelet Properties of Milk Polar Lipids.” Food Chemistry, December 1, 2020.


MLA   Click to copy
Lordan, Ronan, et al. “Yoghurt Fermentation Alters the Composition and Antiplatelet Properties of Milk Polar Lipids.” Food Chemistry, vol. 332, 1 Dec. 2020, doi:10.1016/j.foodchem.2020.127384.


BibTeX   Click to copy

@misc{ronan2020a,
  title = {Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.},
  year = {2020},
  month = dec,
  day = {1},
  journal = {Food Chemistry},
  volume = {332},
  doi = {10.1016/j.foodchem.2020.127384},
  author = {Lordan, Ronan and Vidal, Natalia P. and Pham, Thu Huong and Tsoupras, Alexandros and Thomas, Raymond and Zabetakis, Ioannis},
  month_numeric = {12}
}