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Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture
Miguel Navarro-Alarcón, Carmen Cabrera-Vique, Ma Dolores Ruiz-López, Manuel Olalla, Reyes Artacho, Rafael Giménez, Verónica Quintana, Triana BergillosVolume:
129
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2011.05.090
File:
PDF, 183 KB
english, 2011