LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Fondén, Rangne (2001)
Publisher: Co-Action Publishing
Journal: Food & Nutrition Research
Languages: English
Types: Article
Subjects:

Classified by OpenAIRE into

mesheuropmc: food and beverages, carbohydrates (lipids)
At high intakes most lactose in lactose malabsorbers will be fermented by the intestinal microflora to hydrogen and other fermentation products, as are all other low-molecular, non-absorbable, fermentable carbohydrates. By adaptation higher intakes of lactose could be tolerated partly due to a lower net formation of hydrogen. This shift in fermentation is at least partly caused by a change in the activities of the intestinal microflora. Keywords: Adaptation, hydrogen production, lactose malabsorbtion, intestinal microflora

Share - Bookmark

Cite this article

Collected from