Physiological properties of milk ingredients released by fermentation
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2013/FO/C2FO30153A
Reference134 articles.
1. Bovine milk in human nutrition – a review
2. Beneficial health effects of milk and fermented dairy products — Review
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4. Production of conjugated linoleic acid by isolated Bifidobacterium strains
5. Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid
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