Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening

  1. Lobos-Ortega, I.
  2. Revill, I.
  3. González-Martín, M.I.
  4. Hernández-Hierro, J.M.
  5. Var-Quintana, A.
  6. González-Pérez, C.
Revue:
Czech Journal of Food Sciences

ISSN: 1212-1800

Année de publication: 2012

Volumen: 30

Número: 3

Pages: 220-226

Type: Article