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Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats
Aljewicz, Marek, Juśkiewicz, Jerzy, Polak-Juszczak, LucynaVolume:
49
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2018.07.063
Date:
October, 2018
File:
PDF, 322 KB
english, 2018