Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability
Titel:
Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability
Auteur:
Mele, Marcello Contarini, Giovanna Cercaci, Luisito Serra, Andrea Buccioni, Arianna Povolo, Milena Conte, Giuseppe Funaro, Antonietta Banni, Sebastiano Lercker, Giovanni Secchiari, Pierlorenzo