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Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
There is mounting evidence that the consumption of fermented dairy products such as cheese and yoghurt is associated with a reduced risk of type II diabetes. This effect is greater than in fresh milk and differs between cheese and yoghurt. However, the molecular components responsible for the effect...
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| 出版年: | Nutrients |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6770487/ https://ncbi.nlm.nih.gov/pubmed/31514309 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11092178 |
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