Effect of yogurt fermented with Lactococcus lactis subsp. cremoris FC on salivary secretory IgA levels in high school-student long-distance runners

Effect of yogurt fermented with Lactococcus lactis subsp. cremoris FC on salivary secretory IgA levels in high school-student long-distance runners

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Veröffentlicht in:Tairyoku kagaku. Japanese journal of physical fitness and sports medicine 2019-12, Vol.68 (6), p.407-414
Hauptverfasser: Gotoh, Yayoi, Kosaka, Hideki, Aiso, Chisato, Yoshida, Katsuhisa, Motoyama, Tsukasa, Motoyama, Mitsugi, Suzuki, Toshio
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container_title Tairyoku kagaku. Japanese journal of physical fitness and sports medicine
container_volume 68
creator Gotoh, Yayoi
Kosaka, Hideki
Aiso, Chisato
Yoshida, Katsuhisa
Motoyama, Tsukasa
Motoyama, Mitsugi
Suzuki, Toshio
description
doi_str_mv 10.7600/jspfsm.68.407
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source J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; EZB-FREE-00999 freely available EZB journals
title Effect of yogurt fermented with Lactococcus lactis subsp. cremoris FC on salivary secretory IgA levels in high school-student long-distance runners
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