Publication | Open Access

Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers

NutritionProbioticFood FermentationLipid NutritionLactic Acid BacteriaMale VolunteersFood MicrobiologyMicrobiologyPublic HealthMetabolismBlood LipidsMilk ProductHealth Sciences