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Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir

Katarzyna Turek, Monika Wszołek

2021LWT27 citationsDOI

Topics & Concepts

Food scienceCamelinaCamelina sativaConjugated linoleic acidFermentationChemistryLinoleic acidFatty acidKefirBiologyBiochemistryLactic acidAgronomyBacteriaCropGeneticsMeat and Animal Product QualityFatty Acid Research and HealthNuts composition and effects
Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir | Litcius