| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539423 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Organic milk positively affected acidification kinetics and Lactobacillus bulgaricus counts. ⺠Polyunsaturated fatty acids TVA, CLA and ALA were higher in organic fermented milk. ⺠Bifidobacteria slightly increased CLA in conventional fermented milks during storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana Carolina R. Florence, Catherine Béal, Roberta C. Silva, Cristina S.B. Bogsan, Ana Lucia O.S. Pilleggi, Luiz Antonio Gioielli, Maricê N. Oliveira,