[1]
Zahed, O. et al. 2021. Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture. Italian Journal of Food Science. 33, SP1 (Jan. 2021), 1–11. DOI:https://doi.org/10.15586/ijfs.v33iSP1.1961.