Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures

Martine Piaia; Jean-Michel Antoine; José-Antonio Mateos-Guardia; Antony Leplingard; Irene Lenoir-Wijnkoop

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Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures

机译：活酸奶的好处评估：酸奶培养物生理效应的体内研究方法和标志物

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来源
《Microbial Ecology in Health and Disease》 |2003年第3期|共11页
作者
Martine Piaia; Jean-Michel Antoine; José-Antonio Mateos-Guardia; Antony Leplingard; Irene Lenoir-Wijnkoop;
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中图分类微生物学;
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6. The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition Blood Redox Status Physiological and Metabolic Parameters and Yogurt Microflora [O] . Kalliopi Georgakouli, Anastasios Mpesios, Demetrios Kouretas, 2016

机译：富含橄榄果酚的酸奶对人体成分血液氧化还原状态生理代谢参数和酸奶菌群的影响
7. Assessment of the Benefits of Live Yogurt: Methods and Markers forin vivoStudies of the Physiological Effects of Yogurt Cultures [O] . Martine Piaia, Jean-michel Antoine, José-antonio Mateos-guardia, 2003

机译：评估活酸奶的益处：酸奶培养物生理效应的方法和标志

Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures

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