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Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk:...
Autor:
Chabanet, Claire, Andrieux, Claude, Guerin-Danan, Corinne, Pedone, Christophe, Popot, Francoise, Vaissade, Pierre, Bouley, Christine, Szylit, Odette
Publikováno v:
American Journal of Clinical Nutrition; Jan1998, Vol. 67 Issue 1, p111, 7p, 4 Charts, 1 Graph
