Skip to main content
. 2012 Nov 17;51(12):4138–4142. doi: 10.1007/s13197-012-0891-9

Fig. 1.

Fig. 1

Yield of fatty acids of both unfermented and fermented cow, goat and camel milk after an incubation time of 24 h. (Mean ± S.D; No significant difference between treatments (fermented and unfermented) and between milk sources p > 0.05 (n = 3))