Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе: https://open.uns.ac.rs/handle/123456789/16197
Nаziv: Assimilation of cholesterol in milk by kefir cultures
Аutоri: Vujičić I.
Vulić M.
Könyves T.
Dаtum izdаvаnjа: 1-јан-1992
Čаsоpis: Biotechnology Letters
Sažetak: 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
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