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Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.

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Title: Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.
Authors: Scharl M; Division of Gastroenterology and Hepatology, University Hospital Zürich, Zürich, Switzerland., Geisel S, Vavricka SR, Rogler G
Source: Digestion [Digestion] 2011; Vol. 83 (1-2), pp. 13-7. Date of Electronic Publication: 2010 Sep 14.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Karger Country of Publication: Switzerland NLM ID: 0150472 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1421-9867 (Electronic) Linking ISSN: 00122823 NLM ISO Abbreviation: Digestion Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Scharl+M%22">Scharl M</searchLink>; Division of Gastroenterology and Hepatology, University Hospital Zürich, Zürich, Switzerland.<br /><searchLink fieldCode="AU" term="%22Geisel+S%22">Geisel S</searchLink><br /><searchLink fieldCode="AU" term="%22Vavricka+SR%22">Vavricka SR</searchLink><br /><searchLink fieldCode="AU" term="%22Rogler+G%22">Rogler G</searchLink>
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  Data: <searchLink fieldCode="JN" term="%220150472%22">Digestion</searchLink> [Digestion] 2011; Vol. 83 (1-2), pp. 13-7. <i>Date of Electronic Publication: </i>2010 Sep 14.
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        Value: 10.1159/000308715
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      – Code: eng
        Text: English
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      – TitleFull: Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.
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            NameFull: Scharl M
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            NameFull: Geisel S
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            NameFull: Vavricka SR
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              Text: 2011
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              Y: 2011
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              Value: 83
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