Open AccessFatty acid composition and conjugated linoleic acid content of cheeses produced with goat milk
Author(s) -
Oğuz Gürsoy,
Rabia Fakı,
Kübra KOCATÜRK,
Gamze Esgin,
Yusuf Yılmaz
Publication year - 2021
Publication title -
pamukkale university journal of engineering sciences
Language(s) - English
Resource type - Journals
eISSN - 2147-5881
pISSN - 1300-7009
DOI - 10.5505/pajes.2021.05995
Subject(s) - conjugated linoleic acid , food science , composition (language) , chemistry , fatty acid , linoleic acid , biochemistry , art , literature
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