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Cited article:

Mise en evidence de la biodisponibilité du calcium et du magnésium au cours de la fermentation du lait par des bactéries lactiques isolées du lait caillé de zébu

C. Jiwoua Ngounou, R. Ndjouenkeu, C.M.F. Mbofung and L. Noubi
Journal of Food Engineering 57 (3) 301 (2003)
https://doi.org/10.1016/S0260-8774(02)00302-3