Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese-Reference-Cited by-同舟云学术

Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

Published:2018-04 Issue: Volume:90 Page:403-411
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ribeiro Susana C.,Stanton Catherine,Yang Bo^ORCID,Ross R. Paul,Silva Célia C.G.^ORCID

Funder

FCT – ‘Fundação para a Ciência e Tecnologia’

Science Foundation of Ireland

APC Microbiome Institute

FRCT - ‘Fundo Regional para a Ciência e Tecnologia’

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

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3. Production of free conjugated linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin;Alonso;Journal of Dairy Science,2003

4. Production of conjugated linoleic acid by food-grade bacteria: A review;Andrade;International Journal of Dairy Technology,2012

5. Functional foods development in the European market: A consumer perspective;Annunziata;Journal of Functional Foods,2011

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