Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the ex...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2012-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201203-0004_conjugated-linoleic-acid-contents-in-cheeses-of-different-compositions-during-six-months-of-ripenin.php |