Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk
The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (<em>Pecorino Toscano</em> cheese) produced with raw milk. After 60 days of ripening...
Main Authors: | Marcello Mele, Antonio Pezzati, Stefano Rapaccini, Mauro Antongiovanni, Giuseppe Conte, Doria Benvenuti, Sara Minieri, Arianna Buccioni |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2012-10-01
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Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2633 |
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