Conjugated linoleic acid content and isomer distribution during ripening in three varieties of cheeses protected with designation of origin

Author:

Luna Pilar,Juárez Manuela,de la Fuente Miguel Angel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheese;Alonso;International Journal of Food Science and Technology,1987

2. Beneficial effects of ghee;Aneja;Nature,1991

3. The biology of conjugated linoleic acids in ruminants;Bauman,2003

4. Dietary sources of conjugated dienoic isomers of linoleic acid a newly recognized class of anticarcinogens;Chin;Journal of Food Composition and Analysis,1992

5. Rearrangement of rumenic acid in ruminant fats: a marker of thermal treatment;Destaillats;Journal of Dairy Science,2005

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