Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 627-632

  Rehberger, Brita ^a   Bütikofer, Ueli ^a   Bisig, Walter ^a,b   Collomb, Marius ^a  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^b BERN UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

Butterfat; Conjugated linoleic acid; Dry fractionation; Enrichment; Isomers; Olein fraction

Indexed keywords

FOOD PRODUCTS; FRACTIONATION; ISOMERS; NUTRITION; OILS AND FATS;

CONJUGATED LINOLEIC ACIDS; DRY FRACTIONATION; OLEIN FRACTION;

FATTY ACIDS;

EID: 38049177649     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0544-1     Document Type: Article

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