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Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile

Etiquetas: Ácidos grasos, Bioquímica, Índice aterogénico, Perfil sensorial, Queso de cabra, Textura

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Sr4 + n Mn3 + 4Mn4 + nO10 + 3n : a new homologous series of oxygen-vacancy-ordered perovskites from Mn3 + O5 pyramids and Mn4+O6 octahedra