The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese

Journal of Dairy Science

Volumn 97, Issue 8, 2014, Pages 4824-4831

  Aljewicz, Marek ^a   Siemianowska, Ewa ^a   Cichosz, Grazyna ^a   Tońska, Elzbieta ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Availability; Cheese; Lactobacillus; Mineral; Probiotic

Indexed keywords

CALCIUM; MAGNESIUM; PHOSPHORUS; PROBIOTIC AGENT; TRACE ELEMENT;

ANALYSIS; BIOAVAILABILITY; BIOLOGICAL MODEL; CHEESE; COMPUTER SIMULATION; FOOD CONTROL; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; METABOLISM;

BIOLOGICAL AVAILABILITY; CALCIUM; CHEESE; COMPUTER SIMULATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; MAGNESIUM; MODELS, BIOLOGICAL; PHOSPHORUS; PROBIOTICS; TRACE ELEMENTS;

EID: 84904416068     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8240     Document Type: Article

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