Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses
Author:
Funder
Government of Spain
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
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1. Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies;Critical Reviews in Food Science and Nutrition;2024-07-23
2. Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods;Foods;2024-03-22
3. Advances in research on microbial conjugated linoleic acid bioconversion;Progress in Lipid Research;2024-01
4. Partial purification of linoleic acid isomerase enzyme from Lactobacillus paracasei bacteria isolated from milk;Brazilian Journal of Biology;2024
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