Reducing the risk of infection in the elderly by dietary intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1

Publisher： Cambridge University Press

E-ISSN： 1475-2662|104|7|998-1006

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.104, Iss.7, 2010-10, pp. : 998-1006

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Improvement of nutritional status and incidence of infection in hospitalised, enterally fed elderly by feeding of fermented milk containing probiotic Lactobacillus johnsonii La1 (NCC533)

By  

British Journal of Nutrition, Vol. 98, Iss. 5, 2007-11 ,pp. : 969-977

Cambridge University Press

Access to resources Recommend Favorite

Associations between the dietary intake of antioxidant nutrients and the risk of hip fracture in elderly Chinese: a case–control study

By  

British Journal of Nutrition, Vol. 112, Iss. 10, 2014-11 ,pp. : 1706-1714

Cambridge University Press

Access to resources Recommend Favorite

Immunomodulatory effects of the intake of fermented milk with Lactobacillus casei DN114001 in lactating mothers and their children

By  

British Journal of Nutrition, Vol. 100, Iss. 4, 2008-10 ,pp. : 834-845

Cambridge University Press

Access to resources Recommend Favorite

The importance of reducing SFA intake to limit CHD risk

By  

British Journal of Nutrition, Vol. 107, Iss. 3, 2012-02 ,pp. : 450-451

Cambridge University Press

Access to resources Recommend Favorite

Milk fermented by Lactobacillus gasseri SBT2055 influences adipocyte size via inhibition of dietary fat absorption in Zucker rats

By  

British Journal of Nutrition, Vol. 101, Iss. 5, 2009-03 ,pp. : 716-724

Cambridge University Press

Access to resources Recommend Favorite