SALAMON, Rozália Veronika et al. Changes in fatty acid composition and conjugated linoleic acid contents of milk and dairy products caused by pure cultures as well as during microwave heat treatment. Acta Agraria Kaposváriensis, [S. l.], v. 11, n. 3, p. 23–36, 2007. Disponível em: https://journal.uni-mate.hu/index.php/aak/article/view/1894. Acesso em: 31 jan. 2026.