Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies.

Jang, Yujin; Elnar, Arxel G; Hur, Sun Jin; Kim, Geun-Bae

Jang, Yujin; Elnar, Arxel G; Hur, Sun Jin; Kim, Geun-Bae.

Afiliación

Jang Y; Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Elnar AG; Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Hur SJ; Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Kim GB; Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea.

Crit Rev Food Sci Nutr ; : 1-17, 2024 Jul 23.

Article en En | MEDLINE | ID: mdl-39041900

Palabras clave

CLA-producing probiotic bacteria; cheese ripening; conjugated linoleic acid; dairy products; fermented milk

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article

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