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Figure 2.
CLA (g·100 g−1) in organic and conventional fresh milk (M), yoghurts (St-LB340 – control) and by fermented milk S. thermophilus in co-culture with the four strains of B. animalis subsp. lactis (St-BB12, St-B94, St-BL04 and St-HN019). Mean values (n = 4) with different letters are significantly different; P ≤ 0.05.