Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Open Access

Peer-reviewed

Research Article

C. P. Vieira,

Affiliation Food Science Program, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
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T. S. Álvares,

Affiliation Nutrition Institute, Universidade Federal do Rio de Janeiro, Macaé, Rio de Janeiro, Brazil
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L. S. Gomes,

Affiliation Food Science Program, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
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A. G. Torres,

Affiliation Food Science Program, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
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V. M. F. Paschoalin,

Affiliation Food Science Program, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
⨯
C. A. Conte-Junior

* E-mail: carlosconte@id.uff.br

Affiliations Food Science Program, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil, Department of Food Technology, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil
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Fatty acids
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Milk
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Fermentation
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Lactic acid
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Fats
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Lipids
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Oleic acid
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Lactic acid bacteria
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