Effect of lactic adjunct cultures on conjugated linoleic acid (CLA) concentration of yogurt drink

Journal of Food, Agriculture and Environment

Volumn 9, Issue 1, 2011, Pages 60-64

  Colakoglu, Hilal ^a   Gursoy, Oguz ^a,b  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b MEHMET AKIF ERSOY UNIVERSITY   (Turkey)

Author keywords

Adjunct culture; Conjugated linoleic acid; Functional dairy product; Health; Yogurt drink

Indexed keywords

CONJUGATED LINOLEIC ACID; YOGHURT;

ACIDITY; ARTICLE; BACTERIUM CULTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; FOOD STORAGE; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS REUTERI; LACTOCOCCUS LACTIS; NONHUMAN; STREPTOCOCCUS THERMOPHILUS;

HELIANTHUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS REUTERI; LACTOCOCCUS LACTIS SUBSP. LACTIS; STREPTOCOCCUS;

EID: 80755180890     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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