CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Author:

Renes E.,Gómez-Cortés P.,de la Fuente M.A.,Linares D.M.,Tornadijo M.E.,Fresno J.M.

Funder

University of León

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Sheep Milk: Physicochemical characteristics and relevance for functional food development;Balthazar;Comprehensive Reviews in Food Science and Food Safety,2017

4. An international ring trial for the sensory evaluation of raw ewes' milk cheese texture;Bárcenas;International Dairy Journal,2007

5. Inhibition of ∆9-desaturase activity with sterculic acid: Effect on the endogenous synthesis of cis-9 18:1 and cis-9, trans-11 18:2 in dairy sheep;Bichi;Journal of Dairy Science,2012

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