Cargando…
Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market
SIMPLE SUMMARY: Yogurts constitute the most popular fermented milk product. They are usually produced from cow’s milk through lactic acid fermentation using Streptococcus salivarius subs. thermophilus and Lactobacillus delbruecki subs. bulgaricus. Yoghurt’s nutrient composition is based on the compo...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8749727/ https://www.ncbi.nlm.nih.gov/pubmed/35011202 http://dx.doi.org/10.3390/ani12010096 |