Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats.

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Published in J Dairy Sci on October 01, 2005

Authors

J G LeBlanc1, C Burgess, F Sesma, G Savoy de Giori, D van Sinderen

Author Affiliations

1: Centro de Referencia para Lactobacilos (CERELA-CONICET) Chacabuco 145, Tucumán, Argentina. leblanc@cerela.org.ar .

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