Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured Serra da Estrela cheese

• Main Authors: Carocho, Mrcio, Joo C.M. BarreiraauthorMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragana, Campus de Santa Apolnia 1172, 5301-855 Bragana, Portugal, Albino BentoauthorMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragana, Campus de Santa Apolnia 1172, 5301-855 Bragana, Portugal, Virginia Fernndez-RuizauthorDepartment of Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramn y Cajal, s/n., 28040 Madrid, Spain, Patricia MoralesauthorDepartment of Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramn y Cajal, s/n., 28040 Madrid, Spain, Isabel C.F.R. FerreiraauthorMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragana, Campus de Santa Apolnia 1172, 5301-855 Bragana, Portugal
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: calcium; Castanea; Castanea sativa Mill; Cheese; cheeses; Fatty acids; flowers; foods; ingredients; lemon balm; Melissa officinalis L; minerals; nutrient content; nutrients; Nutritional composition; nutritive value; proteins; ripening; saturated fatty acids; sodium