Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses

  1. Ares-Yebra, A.
  2. Garabal, J.I.
  3. Carballo, J.
  4. Centeno, J.A.
Aldizkaria:
International Dairy Journal

ISSN: 0958-6946

Argitalpen urtea: 2019

Alea: 90

Orrialdeak: 98-103

Mota: Artikulua

DOI: 10.1016/J.IDAIRYJ.2018.11.007 GOOGLE SCHOLAR
Datuen iturria: Scopus