Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese.

Foods · 2025 · PMC12071272 · PMID 40361653

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a notable trendno p-value reported

As regards the statistical results, a notable trend observed is the shift in C18:2 n-6 and C18:3 n-3 over time, suggesting that the oxidation or metabolic conversion of these FAs may contribute to the observed differences in the ripening stages.

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