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Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Ingestion of conjugated linoleic acid poised many health benefits; however, amount of CLA one can get through generalized diet in is inadequate in exerting the desired benefits. Therefore, presence of CLA producing lactobacilli in dairy fermented foods has a tremendous potential to increase the CLA...

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Dahiya, Dinesh Kumar, Puniya, Anil Kumar
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2017
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Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5334239/
https://ncbi.nlm.nih.gov/pubmed/28298694
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2523-x
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