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Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening

 

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Opened Access Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
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Author: Lobos Ortega, Iris A.
Revilla, Isabel
González Martín, M.I.
Hernández Hierro, José Miguel
Vivar Quintana, A.M.
González Pérez, C.
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2012
Published in: Czech Journal of Food Sciences, 30 (3), 220-226
Document type: Article
Abstract: The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripen- ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis 9, trans 11 and...
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URI: http://hdl.handle.net/11441/41195

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