Effect of Lactiplantibacillus Plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

AuthID
 P-00Z-A4Y
10
Author(s)
Khan, A
·
Nadeem, M
·
Imran, M
·
Ambreen, S
·
Rahim, MA
·
Oranab, S
·
Bartkiene, E
·
Document Type
Article
Year published
2023
Published
in MICROORGANISMS
Volume: 11, Issue: 10
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37894271
Scopus: 2-s2.0-85175043323
Wos: WOS:001099476900001
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