Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and Effects on Skeletal Muscle

Yogurt is a traditional fermented food that is accepted worldwide for its high palatability and various health values. The milk protein contained in yogurt exhibits different physical and biological properties from those of non-fermented milk protein due to the fermentation and manufacturing process...

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Detalles Bibliográficos
Autores principales: Sumi, Koichiro, Tagawa, Ryoichi, Yamazaki, Kae, Nakayama, Kyosuke, Ichimura, Takefumi, Sanbongi, Chiaki, Nakazato, Koichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609537/
https://www.ncbi.nlm.nih.gov/pubmed/37892442
http://dx.doi.org/10.3390/nu15204366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609537/
https://www.ncbi.nlm.nih.gov/pubmed/37892442
http://dx.doi.org/10.3390/nu15204366

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