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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).