Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers-Reference-Cited by-同舟云学术

Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers

Published:2005-08 Issue:5 Volume:18 Page:409-425
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ledoux Martial,Chardigny Jean-Michel,Darbois Mariannick,Soustre Yvette,Sébédio Jean-Louis,Laloux Laurent

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Isomers in commercial samples of conjugated linoleic acid;Christie;Journal of the American Oil Chemists’ Society,1997

3. Gas chromatography-mass spectrometry methods for structural analysis of fatty acids;Christie;Lipids,1998

4. A practical guide to analysis of conjugated linoleic acid;Christie;Inform,2001

5. Composition en acides gras et en glycérides de la matière grasse du lait de vache en zones de montagne et de plaine;Collomb;Sciences Des Aliments,1999

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