Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

Published 2019 View Full Article

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Title
Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
Authors
Keywords
Conjugated linolenic acids, Punica granatum, Jacaranda mimosifolia, Seed, Yogurt
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 111, Issue -, Pages 401-407
Publisher
Elsevier BV
Online
2019-05-09
DOI
10.1016/j.lwt.2019.05.045

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