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pro vyhledávání: '"Alexis Tourianis"'
Publikováno v:
Journal of Food Composition and Analysis. 31:24-30
Changes in conjugated linoleic acid (CLA) concentration, fatty acid profile and chemical composition of yogurts from cow and sheep milk, produced with traditional methods, were determined during a 14-day storage at 5 °C. When fatty acid (FA) composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8bdf2ea5d1bdd5d2ed6210cccaf12ce
https://doi.org/10.1016/j.jfca.2013.02.011
https://doi.org/10.1016/j.jfca.2013.02.011
