Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats

Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 49, October 2018, Pages 214-223

Marek Aljewicz, Jerzy Juśkiewicz, Lucyna Polak-Juszczak,