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Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

  • Published:2012-10 Issue:4 Volume:134 Page:1839-1846
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Serafeimidou Amalia,Zlatanos Spiros,Laskaridis Kostas,Sagredos Angelos

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Occurrence of conjugated linoleic acid in probiotic yogurts supplemented with fructooligosaccharide;Akalin;International Dairy Journal,2007

2. Fatty acid composition of caprine milk: Major, branched chain and trans fatty acids;Alonso;Journal of Dairy Science,1999

3. Conjugated linoleic acid contents of Indian curds and ghee;Aneja;Indian Journal of Dairy Science,1990

4. AOAC (1980). In: W. Horwitz (Ed.). Official methods of analysis (13th ed.) Washington, DC: Association of Official Analytical Chemists.

5. AOAC, 2000. Official method 905.02 Fat in milk, 17th ed.
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