Conjugated linoleic acid (CLA) production by probiotics: A new hopeful option for production of functional cheese

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dc.contributor.authorGursoy O.
dc.contributor.authorKinik O.
dc.contributor.authorAlatossava T.
dc.date.accessioned2019-10-27T00:10:41Z
dc.date.available2019-10-27T00:10:41Z
dc.date.issued2005
dc.departmentEge Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpage17en_US
dc.identifier.issn1722-6996
dc.identifier.issn1722-6996en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage15en_US
dc.identifier.urihttps://hdl.handle.net/11454/22025
dc.identifier.volume16en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleConjugated linoleic acid (CLA) production by probiotics: A new hopeful option for production of functional cheeseen_US
dc.typeArticleen_US

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