Short communication: Effect of blackberry and pomegranate oils on vaccenic acid formation in a single-flow continuous culture fermentation system

Journal of Dairy Science

Volumn 97, Issue 2, 2014, Pages 1067-1071

  Ishlak, A ^a   AbuGhazaleh, A A ^a   Gunal M ^b  

^a SOUTHERN ILLINOIS UNIVERSITY   (United States)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Blackberry oil; Pomegranate oil; Soybean oil; Trans fatty acids

Indexed keywords

GLYCINE MAX; LYTHRACEAE; RUBUS;

11-OCTADECENOIC ACID; CONJUGATED LINOLEIC ACID; FATTY ACID; OLEIC ACID; SOYBEAN OIL; VEGETABLE OIL;

ANIMAL; BIOREACTOR; CHEMISTRY; FERMENTATION; LYTHRACEAE; METABOLISM; RUBUS;

ANIMALS; BIOREACTORS; FATTY ACIDS; FERMENTATION; LINOLEIC ACIDS, CONJUGATED; OLEIC ACIDS; PLANT OILS; PUNICACEAE; RUBUS; SOYBEAN OIL;

EID: 84892679956     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6860     Document Type: Article

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