Article Versions Notes

Navis M, Schwebel L, Soendergaard Kappel S, Muncan V, Sangild PT, Abrahamse E, Aunsholt L, Thymann T, van Elburg RM, Renes IB. Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein. Nutrients. 2020; 12(11):3391. https://doi.org/10.3390/nu12113391

Navis, Marit, Lauriane Schwebel, Susanne Soendergaard Kappel, Vanesa Muncan, Per Torp Sangild, Evan Abrahamse, Lise Aunsholt, Thomas Thymann, Ruurd M. van Elburg, and Ingrid B. Renes. 2020. "Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein" Nutrients 12, no. 11: 3391. https://doi.org/10.3390/nu12113391

Navis, M., Schwebel, L., Soendergaard Kappel, S., Muncan, V., Sangild, P. T., Abrahamse, E., Aunsholt, L., Thymann, T., van Elburg, R. M., & Renes, I. B. (2020). Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein. Nutrients, 12(11), 3391. https://doi.org/10.3390/nu12113391