Work

Production of Conjugated Linoleic Acid (CLA) by lactic acid bacteria isolated from Italian traditional cheeses

Year: 2008

Type: conference-paper

Source: Institutional Research Information System University of Turin (University of Turin)

Authors: Bashirat Bello, Manuela Giordano, Paola Dolci, Giuseppe Zeppa

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W26252556

FWCI:

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Related to: 10