Calcium in milk and fermentation by yoghurt bacteria increase the resistance of rats to Salmonella infection.
Bovee-Oudenhoven, I, Termont, D, Dekker, R, Van der Meer, RVolume:
38
Language:
english
Journal:
Gut
DOI:
10.1136/gut.38.1.59
Date:
January, 1996
File:
PDF, 1.37 MB
english, 1996