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pro vyhledávání: '"Astrid E. D'Andrea"'
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionPlant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. D
Externí odkaz:
https://doaj.org/article/7012bcdea8264828b0cad09e7e4e3144
