Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt-Reference-Cited by-同舟云学术

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

Published:2019-08 Issue: Volume:111 Page:401-407
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Van Nieuwenhove Carina P.^ORCID,Moyano Andrea,Castro-Gómez Pilar,Fontecha Javier,Sáez Gabriel,Zárate Gabriela^ORCID,Pizarro Patricia Luna

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Chemical composition and physicochemical properties of pumkin seeds (Cucurbita pepo subsp. pepo var. Styriaka) grown in Iran;Ardabili;Journal of Agriculture, Science and Technology,2011

4. Biological effects of conjugated linoleic acids in health and disease;Bhattacharya;Journal of Nutritional Biochemistry,2006

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