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Monika Lund Machlik
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Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7
by
Monika
Lund
Machlik
,
Laila Arnesdatter Hopstock
,
Tom Wilsgaard
,
Patrik Hansson
Published in
Frontiers in Nutrition
(2021)
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Related Subjects
LDL-Cholesterol
Nutrition. Foods and food supply
TX341-641
blood lipids
cheese
dairy matrix
fermented dairy products
yogurt
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