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Dairy Sci. Technol., 89 6 (2009) 541-553

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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

Ana Carolina Rodrigues Florence, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime and Maricê Nogueira de Oliveira

Dairy Sci. Technol., 89 6 (2009) 541-553

Published online: 23 September 2009

DOI: https://doi.org/10.1051/dst/2009030

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Dairy Science and Technology

ISSN: 1958-5586 - eISSN: 1958-5594
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