Increase of Conjugated Linoleic Acid (CLA) Contents in Milk by Fermentation with Bifidobacteria Isolated from Korean Infants (한국 유아에서 분리한 Bifidobacteria에 의한 발효유의 Conjugated Linoleic Acid (CLA) 함량 증가)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.33 no.8
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- pp.1348-1352
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- 2004