Increased CLA content in organic milk fermented by...

Dairy Science & Technology (EDP Sciences) 2009 / 11 Vol. 89; Iss. 6

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime, Maricê Nogueira de Oliveira
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Volume:
89
Pages:
13
DOI:
10.1051/dst/2009030
Date:
November, 2009
File:
PDF, 417 KB
2009
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