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Autor:
Brittany Ghio, Nicolas Palma, Daniel Márquez, Constanza Cárcamo, Franco Peña, Felipe Saavedra, Benjamín Peche, Martin Gottel
Publikováno v:
Journal of Food and Nutritional Disorders.
Nowadays, there is constant increase of commercial lactose-free yogurts for lactose-intolerant individuals. However, the real interest of these yogurts is unclear considering that several clinical trials have shown that the living bacteria present in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ca711ac4c708573092e08aac40d7711
https://doi.org/10.37532/jfnd.2019.8(3).262
https://doi.org/10.37532/jfnd.2019.8(3).262
