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Cited article:

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt

Dairy Sci. Technol., 89 6 (2009) 541-553
Published online: 2009-09-23
DOI: https://doi.org/10.1051/dst/2009030

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