Analysis of conjugated linoleic acid isomers and content in French cheeses

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 3, 1998, Pages 343-352

  Lavillonniere F ^a   Martin, J C ^a   Bougnoux, P ^b   Sebedio J L ^a  

^a CEMAGREF   (France)

^b CHU BRETONNEAU   (France)

Author keywords

Cheese fat; Conjugated linoleic acid (CLA) isomers; Dimethyloxazoline; GC FTIR; GC MS

Indexed keywords

DAIRY PRODUCTS; ENZYMES; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR STRUCTURE; OILS AND FATS; OXIDATION;

CHEESE FATS; CONJUGATED LINOLEIC ACID ISOMERS; DIMETHYLOXAZOLINE; FRENCH CHEESES;

FATTY ACIDS;

EID: 0032021462     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0051-6     Document Type: Article

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