Use of fermented milk product for skin treatment
作者： Stephen Watkins , Severine Lieurey
DOI:
关键词: Biotechnology 、 Casein 、 Food science 、 Product (mathematics) 、 Fermentation 、 Materials science
摘要: The use of a fermented milk product comprising non-hydrolysed whey proteins which is substantially free casein for the purpose improving skin firmness, by structuring collagen without promoting synthesis, when topically applied to provided.
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