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Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions
Ayala-Bribiesca, Erik, Turgeon, Sylvie L., Britten, MichelVolume:
100
Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2016-11902
Date:
April, 2017
File:
PDF, 1.40 MB
english, 2017