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Q35947603-7E915DCF-6574-4FA3-8E5F-47FC91CC833E
Q35947603-7E915DCF-6574-4FA3-8E5F-47FC91CC833E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35947603-7E915DCF-6574-4FA3-8E5F-47FC91CC833E
Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo.
P2860
Q35947603-7E915DCF-6574-4FA3-8E5F-47FC91CC833E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35947603-7E915DCF-6574-4FA3-8E5F-47FC91CC833E
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wasDerivedFrom
a66b1f10d9378074696214c6fe6304b12155f849
P2860
Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.