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Description
Clin Microbiol Infect 2002

10.1073/pnas.1215689109 27
The complete oxidation of fatty acids yields a significant amount of ATP, far more than carbohydrates or proteins per unit weight
There are no food additives , sweeteners or flavourings in its composition, so its taste is that of the tartaric acid in the salt, moderately acidic and slightly bitter
Several indexes (ACL, SFA, UFA, MUFA, PUFA, PUFAn3, PUFAn6, DBI, PI and AI) for the MS and the non-MS group were calculated