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

Czech Journal of Food Sciences

Volumn 30, Issue 3, 2012, Pages 220-226

  Lobos Ortega, Iris ^a   Revill, Isabel ^a   González Martín, María Inmaculada ^a   Hernández Hierro, José Miguel ^a   Var Quintana, Ana ^a   González Pérez, Claudio ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Cheese ripening; Conjugated linoleic acid; Gas chromatography

Indexed keywords

ALKYLATION; CORRELATION METHODS; DAIRY PRODUCTS; GAS CHROMATOGRAPHY; ISOMERS;

CHEESE RIPENING; CLA CONTENTS; CONJUGATED LINOLEIC ACID; DIFFERENT PROPORTIONS; GOAT'S MILK; INVERSE CORRELATION; PEARSON CORRELATION; RIPENING TIME;

LINOLEIC ACID;

CAPRA HIRCUS;

EID: 84862578333     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/415/2010-cjfs     Document Type: Article

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