An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey.

Foods · 2025 · PMC12523710 · PMID 41097589

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slightly significantno p-value reported

The slightly significant reduction in the C18:3 n-3 percentage may be justified by the intrinsic susceptibility of this unsaturated FA to the microbial degradation occurring during the fermentative phases [ 39 ].

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