Effect of inoculation level of Lactobacillus rhammnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 4 (2006), p. C275-280 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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| 245 | 1 | 0 | |a Effect of inoculation level of Lactobacillus rhammnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products |
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