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Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.idairyj.2020.104664 B. Schettino-Bermúdez , S. Vega y León , R. Gutierrez-Tolentino , J.J. Pérez-González , A. Escobar , M. Gonzalez-Ronquillo , E. Vargas-Bello-Pérez
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.idairyj.2020.104664 B. Schettino-Bermúdez , S. Vega y León , R. Gutierrez-Tolentino , J.J. Pérez-González , A. Escobar , M. Gonzalez-Ronquillo , E. Vargas-Bello-Pérez
Abstract The effects of two dietary inclusion levels of chia seed (CHigh and CLow) on the FA profile and CLA isomers in cheese was evaluated. Dry matter and fat contents in cheese were higher (P
中文翻译：
日粮中添加奇亚籽（Salvia hispanica L.）对山羊奶酪脂肪酸谱和共轭亚油酸异构体的影响
摘要 评估了两种膳食添加水平的奇亚籽（CHigh 和 Clow）对奶酪中 FA 谱和 CLA 异构体的影响。干酪中的干物质和脂肪含量较高（P
更新日期：2020-06-01
中文翻译：
日粮中添加奇亚籽（Salvia hispanica L.）对山羊奶酪脂肪酸谱和共轭亚油酸异构体的影响
摘要 评估了两种膳食添加水平的奇亚籽（CHigh 和 Clow）对奶酪中 FA 谱和 CLA 异构体的影响。干酪中的干物质和脂肪含量较高（P
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