Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

Italian Journal of Animal Science

Volumn 11, Issue 4, 2012, Pages 426-430

  Buccioni, Arianna ^a   Minieri, Sara ^a   Conte, Giuseppe ^b   Benvenuti, Doria ^a   Pezzati, Antonio ^a   Antongiovanni, Mauro ^a   Rapaccini, Stefano ^a   Mele, Marcello ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

Conjugated linoleic acid; Raw milk; Sheep cheese; Vaccenic acid

Indexed keywords

OVIS ARIES;

EID: 84872937103     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2012.e75     Document Type: Article

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