2021•LWTRequires access

Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir

Katarzyna Turek, Monika Wszołek

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Key concepts: Food science, Camelina, Camelina sativa, Conjugated linoleic acid, Fermentation, Chemistry, Linoleic acid, Fatty acid

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Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir — Research Paper | ScholarLens