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Näringsforskning Volume 45, 2001 - Issue 1
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Lactose Intolerance Revisited

Short-chain fatty acid formation at fermentation of indigestible carbohydrates

Åsa HenningssonApplied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, SwedenCorrespondence[email protected]
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, MSc,,
Inger BjörckApplied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, SwedenView further author information
(Prof.) &
Margareta NymanApplied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, SwedenView further author information
(Prof.)
Pages 165-168 | Published online: 13 Dec 2016

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