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Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk

  • Published:2013-08 Issue:1 Volume:31 Page:24-30
  • ISSN:0889-1575
  • Container-title:Journal of Food Composition and Analysis
  • language:en
  • Short-container-title:Journal of Food Composition and Analysis

Author:

Serafeimidou Amalia,Zlatanos Spiros,Kritikos George,Tourianis Alexis

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Official Method of Analysis;AOAC,1995

2. Official Method of Analysis;AOAC,2000

3. Official Method of Analysis;AOAC,2000

4. The biology of conjugated linoleic acids;Bauman,2003

5. Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products – a review;Bisig;Le Lait,2007

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