Die Immunbarriere: Einfluss von Lebensmittelkomponenten auf die Darmbarriere
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-662-59119-2_2
Reference26 articles.
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3. Beermann C, Hartung J (2013) Physiological properties of milk ingredients released by fermentation. Food Funct 4(2):185–199
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5. Belitz HD, Grosch W, Schieberle P (Hrsg) (2008) Lehrbuch der Lebensmittelchemie. Springer Spektrum, Heidelberg
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