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Articles from other publishers (6)
Søren D. Nielsen, Louise M.A. Jakobsen, Nina R.W. Geiker & Hanne Christine Bertram. (2022) Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles. Food Chemistry 376, pages 131919.
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Zolelwa Hardy & Victoria A. Jideani. (2019)
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W. Allan Walker, Olivier Goulet, Lorenzo Morelli & Jean-Michel Antoine. (2006) Progress in the science of probiotics: from cellular microbiology and applied immunology to clinical nutrition. European Journal of Nutrition 45:S1, pages 1-18.
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