Deeth H C, Tamime A Y
Otto Madsen Dairy Research Laboratory, Queensland Department of Primary Industries, Hamilton, Queensland, 4007, and Department of Dairy Technology, West of Scotland Agricultural College, Auchincruive, Ayr KA6 5HW, Scotland.
J Food Prot. 1981 Jan;44(1):78-86. doi: 10.4315/0362-028X-44.1.78.
This review deals with the nutritive value of yogurt in terms of its chemical composition, vitamin content and digestibility. The reported therapeutic benefits of yogurt for gastrointestinal disorders, coronary heart disease and other maladies are also discussed.
本综述从酸奶的化学成分、维生素含量和消化率方面探讨了其营养价值。同时也讨论了酸奶对胃肠道疾病、冠心病和其他疾病的治疗功效。
