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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...

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Detalles Bibliográficos
Autores principales:	Paszczyk, Beata, Czarnowska-Kujawska, Marta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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