Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats’ milk?-Reference-Cited by-同舟云学术

Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats’ milk?

Published:2015-11 Issue: Volume:187 Page:314-321
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bergillos-Meca Triana,Cabrera-Vique Carmen,Artacho Reyes,Moreno-Montoro Miriam,Navarro-Alarcón Miguel,Olalla Manuel,Giménez Rafael,Seiquer Isabel,Ruiz-López Maria Dolores

Funder

Andalusian Regional Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Interaction between probiotic and starter strains involved in the elaboration of fermented goat’s milk;Bergillos-Meca;Annals of Nutrition and Metabolism,2013

3. The probiotic bacterial strain Lactobacillus fermentum D3 increases in vitro the bioavailability of Ca, P, and Zn in fermented goat milk;Bergillos-Meca;Biological Trace Element Research,2013

4. A method for in vitro determination of calcium, iron and zinc availability from first-age infant formula and human milk;Bosscher;International Journal of Food Science and Nutrition,2001

5. A probiotic strain of Lactobacillus plantarum stimulates lymphocyte responses in immunologically intact and immunocompromised mice;Bujalance;International Journal of Food Microbiology,2007

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