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

Autor: Faraji Sarabmirza, Rezgar¹ (AUTHOR) rezgarfaraji@ut.ac.ir, Joolaei Ahranjani, Parham² (AUTHOR), Rashidi, Ladan³ (AUTHOR) l.rashidi@standard.ac.ir, Mousavi, Mohammad¹ (AUTHOR), Khodaiyan, Faramarz¹ (AUTHOR), Rashidi Nodeh, Hamid³ (AUTHOR)

Publikováno v: Food Science & Nutrition. Feb2023, Vol. 11 Issue 2, p1051-1058. 8p.

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

Autor: Faraji Sarabmirza R; Department of Food Science and Technology, Campus of Agricultural Engineering & Natural Resources University of Tehran Karaj Iran., Joolaei Ahranjani P; Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering KU Leuven Leuven Belgium., Rashidi L; Food Technology and Agricultural products Research Center Standard Research Institute (SRI) Karaj Iran., Mousavi M; Department of Food Science and Technology, Campus of Agricultural Engineering & Natural Resources University of Tehran Karaj Iran., Khodaiyan F; Department of Food Science and Technology, Campus of Agricultural Engineering & Natural Resources University of Tehran Karaj Iran., Rashidi Nodeh H; Food Technology and Agricultural products Research Center Standard Research Institute (SRI) Karaj Iran.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2022 Dec 07; Vol. 11 (2), pp. 1051-1058. Date of Electronic Publication: 2022 Dec 07 (Print Publication: 2023).