Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt

International Dairy Journal

Volumn 21, Issue 7, 2011, Pages 477-483

  Palmano, K P ^a   Ramos, R ^a,c   Watson, M ^b   Callon, K E ^b   Cornish, J ^b  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c Fonterra Brands Australia   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BONE-FORMING CELLS; DELETERIOUS EFFECTS; IMMUNOCHEMICAL ASSAYS; IN-VITRO; IRON BINDING; LACTOBACILLUS DELBRUECKII; LACTOFERRIN; OSTEOGENIC ACTIVITY; SENSORY PROPERTIES; STIRRED YOGHURT; STREPTOCOCCUS THERMOPHILUS;

BONE;

CELL CULTURE;

BOVINAE; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 79955535094     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.02.006     Document Type: Article

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