Assimilation of cholesterol in milk by kefir cultures

Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/16197

DC Field	Value	Language
dc.contributor.author	Vujičić I.	en
dc.contributor.author	Vulić M.	en
dc.contributor.author	Könyves T.	en
dc.date.accessioned	2020-03-03T15:02:59Z	-
dc.date.available	2020-03-03T15:02:59Z	-
dc.date.issued	1992-01-01	en
dc.identifier.issn	01415492	en
dc.identifier.uri	https://open.uns.ac.rs/handle/123456789/16197	-
dc.description.abstract	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.	en
dc.relation.ispartof	Biotechnology Letters	en
dc.title	Assimilation of cholesterol in milk by kefir cultures	en
dc.type	Journal/Magazine Article	en
dc.identifier.doi	10.1007/BF01029151	en
dc.identifier.scopus	2-s2.0-0026758639	en
dc.identifier.url	https://api.elsevier.com/content/abstract/scopus_id/0026758639	en
dc.relation.lastpage	850	en
dc.relation.firstpage	847	en
dc.relation.issue	9	en
dc.relation.volume	14	en
item.grantfulltext	none	-
item.fulltext	No Fulltext	-
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