Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Maria Ayelén Vélez*, Verónica Wolf, Agustín Zeiter, María Soledad Caballero, María Julia Spotti, Facundo Cuffia, María Cristina Perotti

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Fingerprint

Dive into the research topics of 'Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties'. Together they form a unique fingerprint.

Food Science

Keyphrases