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A systematic review of health promoting effects of consumption of whey-based fermented products on adults

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Contributors:
  2. Bojana Bogovic Matijasic
  3. Bojana Danilovic
  4. Amparo Gamero
  7. Cristina Martínez-Villaluenga
  8. Elena Peñas

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Category: Project

Description: This study protocol (PIMENTO-SP-S9) describes the workflow aimed at reviewing the health benefits of whey-based fermented products.

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Tags

cheese wheydairy industryFermented foodsfermented wheyhealth benefitslactic acid bacteria

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