Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Journal of Food Composition and Analysis

Volumn 24, Issue 2, 2011, Pages 244-249

  Romano, Raffaele ^a   Giordano, Anella ^a   Chianese, Lina ^a   Addeo, Francesco ^a   Musso, Salvatore Spagna ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

CLA; Fatty acids; Food analysis; Food composition; Mozzarella cheese; Triacylglycerol composition; Water buffalo milk fat

Indexed keywords

BOVINAE; BRUGMANSIA VERSICOLOR; BUBALUS;

EID: 79952043916     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.10.004     Document Type: Article

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