Lordan, Ronan https://orcid.org/0000-0001-9668-3368
Vidal, Natalia P. https://orcid.org/0000-0002-3527-1471
Huong Pham, Thu
Tsoupras, Alexandros
Thomas, Raymond H.
Zabetakis, Ioannis https://orcid.org/0000-0001-8175-950X
Funding for this research was provided by:
Enterprise Ireland
This article is maintained by: Elsevier
Article Title: Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2020.127384
Content Type: article
Copyright: © 2020 Elsevier Ltd. All rights reserved.