| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540677 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The fat content of yogurts was in the order of goat < cow < sheep. ⺠Cow, sheep and goat milk yogurts contain respectively 0.128-1.501, 0.405-1.250 and 0.433-0.976 g CLA/100 g fat. ⺠CLA contents were overall higher in mountain regions than in lowland areas. ⺠Greek traditional yogurts are an excellent source of CLA. ⺠Palmitic acid was found to be the most abundant in almost all samples and especially in light yogurts.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amalia Serafeimidou, Spiros Zlatanos, Kostas Laskaridis, Angelos Sagredos,