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.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2019

Volumen: 116

Pages: 819-826

Type: Article

DOI: 10.1016/J.FOODRES.2018.09.016 GOOGLE SCHOLAR
La source de données: Scopus