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Structure of the Milk Fat Globule Membrane: New Scientific Advances Revealing the Role of Sphingomyelin in Topographical and Mechanical Heterogeneities

  • Lopez C
Springer International Publishing, (2020), 41-66
DOI: 10.1007/978-3-030-41661-4_3
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Abstract

… International Dairy Journal, 18, 436–457.Google Scholar. Douellou, T., Montel, MC, & Sergentet, DT (2017). Anti-adhesive properties of bovine oligosaccharides and bovine milk fat globule membrane-associated glycoconjugates against bacterial food enteropathogens …

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Lopez, C. (2020). Structure of the Milk Fat Globule Membrane: New Scientific Advances Revealing the Role of Sphingomyelin in Topographical and Mechanical Heterogeneities. In Dairy Fat Products and Functionality (pp. 41–66). Springer International Publishing. https://doi.org/10.1007/978-3-030-41661-4_3

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