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Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase.
Wu, Chen; Jiang, Nan; Wang, Ruhong; Jiang, Shanshan; Yuan, Zhijia; Luo, Xue; Wu, Junrui; Shi, Haisu; Wu, Rina.
Afiliación
  • Wu C; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Jiang N; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Wang R; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Jiang S; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Yuan Z; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Luo X; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Wu J; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Shi H; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, People's Republic of China.
  • Wu R; College of Food Science, Shenyang Agricultural University, Shenyang, People's Republic of China.
J Sci Food Agric ; 103(6): 2960-2969, 2023 Apr.
Article en En | MEDLINE | ID: mdl-36534037
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Queso Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Queso Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article