Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three diffe...

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Detalhes bibliográficos
Publicado no:Food Nutr Res
Main Authors: Olmedilla-Alonso, Begoña, Nova-Rebato, Esther, García-González, Natalia, Martín-Diana, Ana-Belén, Fontecha, Javier, Delgado, David, Gredilla, Ana-Elisa, Bueno, Francisco, Asensio-Vegas, Carmen
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis 2017
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5678502/
https://ncbi.nlm.nih.gov/pubmed/29151833
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/16546628.2017.1391669
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