An investigation on conjugated linoleic acid content, fatty acid composition, and physicochemical characteristics of Iranian Kurdish butter oil-Reference-Cited by-同舟云学术

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An investigation on conjugated linoleic acid content, fatty acid composition, and physicochemical characteristics of Iranian Kurdish butter oil

Published:2022-12-07 Issue:2 Volume:11 Page:1051-1058
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Faraji Sarabmirza Rezgar¹^ORCID,Joolaei Ahranjani Parham²,Rashidi Ladan³,Mousavi Mohammad¹,Khodaiyan Faramarz¹,Rashidi Nodeh Hamid³^ORCID

Affiliation:

1. Department of Food Science and Technology, Campus of Agricultural Engineering & Natural Resources University of Tehran Karaj Iran

2. Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering KU Leuven Leuven Belgium

3. Food Technology and Agricultural products Research Center Standard Research Institute (SRI) Karaj Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3142

Reference51 articles.

1. Vital lipids contents in Buffalo butter oil and its fractions prepared by dry fractionation;Abbas H.;Egyptian Journal of Chemistry,2021

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

3. NUTRITIONAL REGULATION OF MILK FAT SYNTHESIS

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