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Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice

dc.contributor.authorFaye, Therese
dc.contributor.authorTamburello, Alessio
dc.contributor.authorVegarud, Gerd Elisabeth
dc.contributor.authorSkeie, Siv Borghild
dc.date.accessioned2017-10-27T06:31:18Z
dc.date.available2017-10-27T06:31:18Z
dc.date.created2012-05-23T14:48:46Z
dc.date.issued2012
dc.identifier.citationJournal of Dairy Science. 2012, 95 (2), 558-566.nb_NO
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/11250/2462474
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleSurvival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juicenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber558-566nb_NO
dc.source.volume95nb_NO
dc.source.journalJournal of Dairy Sciencenb_NO
dc.source.issue2nb_NO
dc.identifier.doi10.3168/jds.2011-4705
dc.identifier.cristin926073
dc.relation.projectNorges forskningsråd: 185041nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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