Assimilation of cholesterol in milk by kefir cultures

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Назив:	Assimilation of cholesterol in milk by kefir cultures
Аутори:	Vujičić I. Vulić M. Könyves T.
Датум издавања:	1-јан-1992
Часопис:	Biotechnology Letters
Сажетак:	Significant variations in the ability to assimilate cholesterol in milk were abserved among 6 kefir cultures. The amounts of cholesterol assimilated during 24 h of incubation and 48 h of storage ranged from 10.8 to 5.3 mg/dl of milk or from 84 to 41% of cholesterol in control milk (12.8 mg/dl). © 1992 Kluwer Academic Publishers.
URI:	https://open.uns.ac.rs/handle/123456789/16197
ISSN:	01415492
DOI:	10.1007/BF01029151
Налази се у колекцијама:	Naučne i umetničke publikacije