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Publikováno v:
Journal of Nutrition & Food Sciences.
Fermented dairy products have been widely studied due to their nutritional importance and functional properties. Milk fat has a complex composition; even though it is a rich source of saturated fatty acids, which have been associated with increased r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afbd9827eb3c013b8d01dbc8459e0b37
https://doi.org/10.4172/2155-9600.1000403
https://doi.org/10.4172/2155-9600.1000403
