Linoleic acid enrichment of cheese by okara flour and <i>Geotrichum candidum</i> overexpressing <scp>Δ12</scp> fatty acid desaturase-Reference-Cited by-同舟云学术

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Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase

Published:2022-12-30 Issue:6 Volume:103 Page:2960-2969
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wu Chen¹,Jiang Nan¹,Wang Ruhong¹,Jiang Shanshan¹,Yuan Zhijia¹,Luo Xue¹²³^ORCID,Wu Junrui¹²³^ORCID,Shi Haisu¹²³^ORCID,Wu Rina¹²³^ORCID

Affiliation:

1. College of Food Science Shenyang Agricultural University Shenyang People's Republic of China

2. Liaoning Engineering Research Center of Food Fermentation Technology Shenyang Agricultural University Shenyang People's Republic of China

3. Shenyang Key Laboratory of Microbial Fermentation Technology Innovation Shenyang Agricultural University Shenyang People's Republic of China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12392

Reference41 articles.

1. Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

2. Cheese in nutrition and health

3. Δ12 fatty acid desaturase gene from Geotrichum candidum in cheese: molecular cloning and functional characterization

4. Foods with a High Fat Quality Are Essential for Healthy Diets

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