Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats
| Autor: | Aljewicz, Marek, Juśkiewicz, Jerzy, Polak-Juszczak, Lucyna |
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| Zdroj: | In Journal of Functional Foods October 2018 49:214-223 |
| Databáze: | ScienceDirect |
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