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Taylor and Francis Group, Critical Reviews in Food Science and Nutrition, 12(61), p. 1966-1975, 2020

DOI: 10.1080/10408398.2020.1768045

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Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies

Journal article published in 2020 by Judit Companys ORCID, Anna Pedret ORCID, Rosa M. Valls ORCID, Rosa Solà ORCID, Vicente Pascual
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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