Conjugated Linoleic Acid in Processed Cheeses during the Manufacturing Stages
Author:
Affiliation:
1. Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria s/n, 28040 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf048091x
Reference30 articles.
1. Perspective on the safety and effectiveness of conjugated linoleic acid
2. Conjugated Linoleic Acid Blocks Estrogen Signaling in Human Breast Cancer Cells
3. Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses
4. Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake
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