Effect of milk gel acidity andβ-glucan structure on fermentation processes inthe caecum and bioavailability of mineral compounds in growing rats
Authors: Marek Aljewicz, Jerzy Juśkiewicz, Lucyna Polak-Juszczak
Published in: Journal of Functional Foods
Publication type: article
Subject areas: Agricultural and Biological Sciences; Medicine; Nursing
SJR best quartile: Q1