Conjugated linoleic acid content and isomer distribution during ripening in three varieties of cheeses protected with designation of origin
- Author
- LUNA, Pilar1 ; JUAREZ, Manuela1 ; DE LA FUENTE, Miguel Angel1
[1] Instituto del Frio (CSIC), José Antonio Novais 10, Ciudad Universitaria s/n, 28040 Madrid, Spain - Source
Food chemistry. 2007, Vol 103, Num 4, pp 1465-1472, 8 p ; ref : 1 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- CLA Cheese Milk fat Ripening
- Keyword (fr)
- Distribution Fromage Isomère Linoléique acide Matière grasse lait Maturation Origine Variété fromage Acide gras n-6 Acide gras polyinsaturé Lipide Produit laitier
- Keyword (en)
- Distribution Cheese Isomer Linoleic acid Milk fat Ripening Origin Cheese variety n-6 fatty acid Polyunsaturated fatty acid Lipids Dairy product
- Keyword (es)
- Distribución Queso Isómero Linoleico ácido Materia grasa leche Maduración Origen Variedad queso Acido graso n-6 Acido graso poliinsaturado Lípido Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18670910
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.10.062 
https://dx.doi.org/10.1016/j.foodchem.2006.10.062
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