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https://pubmed.ncbi.nlm.nih.gov/38115653
This study analyzed the fatty acid composition and nutritional value of 22 types of milk and dairy products sold in Yinchuan City, China, and found that Ningxia-produced products had a higher number of fatty acids and better nutrition profiles, particularly in terms of oleic acid and linoleic acid content and n-6 PUFA/n-3 PUFA ratio, compared to non-Ningxia products.