Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses

Published 2015 View Full Article

Authors

Keywords

Conjugated linoleic acid, Fatty acid composition, Esterase activity, Atherogenicity index, Goat milk, Autochthonous starter cultures, Artisanal goat cheeses, Food Composition, Sensory profile of foods, Food analysis

Journal

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volume 40, Issue -, Pages 86-94

Publisher

Elsevier BV

Online

2015-02-13

DOI

10.1016/j.jfca.2014.12.013

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