Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review-Reference-Cited by-同舟云学术

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Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review

Published:2016-02-23 Issue:1 Volume:5 Page:13
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Kuhl Gabriela,De Dea Lindner Juliano^ORCID

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference66 articles.

1. Milk and Dairy Products as Functional Foods;Alhaj,2014

2. Fermented Foods and Human Health Benefits of Fermented Functional Foods;De Dea Lindner,2013

3. Milk and Dairy Products as Functional Foods;Alhaj,2014

4. Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

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4. Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods;Foods;2024-03-22

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