Short communication: Effect of blackberry and pomegranate oils on vaccenic acid formation in a single-flow continuous culture fermentation system-Reference-Cited by-同舟云学术

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

Published:2014-02 Issue:2 Volume:97 Page:1067-1071
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ishlak A.,AbuGhazaleh A.A.,Günal M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference39 articles.

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3. Effects of incremental amounts of fish oil on trans fatty acids and Butyrivibrio bacteria in continuous culture fermenters;AbuGhazaleh;J. Anim. Phys. Anim. Nutr,2013

4. Short communication: Docosahexaenoic acid promotes vaccenic acid accumulation in mixed ruminal cultures when incubated with linoleic acid;AbuGhazaleh;J. Dairy Sci.,2004

5. Inhibition of Δ9-desaturase activity with sterculic acid: Effect on the endogenous synthesis of cis-9 18:1 and cis-9,trans-11 18:2 in dairy sheep;Bichi;J. Dairy Sci.,2012

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