TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Renes Bañuelos, Erica
AU  - Gómez-Cortés, P.
AU  - Fuente, M. A. de la
AU  - Linares, D. M.
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Fresno Baro, José María
AU  - Tecnologia de los Alimentos
DA  - 2019
SN  - 0963-9969
UR  - https://hdl.handle.net/10612/17865
AB  - [EN]The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were...
LA  - eng
PB  - Elsevier
KW  - Tecnología de los alimentos
KW  - Autochthonous cultures
KW  - Cheese
KW  - Conjugated linoleic acid
KW  - Fatty acid
KW  - Sensory characteristics
KW  - Sheep
TI  - CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
DO  - 10.1016/j.foodres.2018.09.016
T2  - Food Research International
VL  - 116
M2  - 819
ER  -