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Michalzik, ber 30 Jahre ERFAHRUNG in der Naturmedizin
Rattray & OConnell (2011) have examined that the microbial community in milk kefir consisted of a certain level of -galactosidase activity which was responsible for breaking down lactose in the milk into simpler sugars that were readily absorbed in the system
Xing D, Yoo C, Gonzalez D, Jenkins V, Nottingham K, Dickerson B et al (2021) Dose-response of Paraxanthine on cognitive function: a double blind, placebo controlled, crossover trial
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