CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

  1. Renes, E.
  2. Gómez-Cortés, P.
  3. de la Fuente, M.A.
  4. Linares, D.M.
  5. Tornadijo, M.E.
  6. Fresno, J.M.
Journal:
Food Research International

ISSN: 1873-7145 0963-9969

Year of publication: 2019

Volume: 116

Pages: 819-826

Type: Article

DOI: 10.1016/J.FOODRES.2018.09.016 GOOGLE SCHOLAR

Sustainable development goals