Open AccessThe use of bacterial cultures to increase the content of conjugated linoleic acid in milk and dairy products
Author(s) -
Николай Анатольевич Жижин
Publication year - 2021
Publication title -
agrarnaâ nauka
Language(s) - English
Resource type - Journals
eISSN - 2686-701X
pISSN - 0869-8155
DOI - 10.32634/0869-8155-2021-346-3-52-55
Subject(s) - conjugated linoleic acid , food science , linoleic acid , chemistry , raw milk , biochemistry , fatty acid