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​Which Component of Milk Prevents the Binding of Pathogenic Microorganisms

Question 41

Multiple Choice

​Which component of milk prevents the binding of pathogenic microorganisms to the surface receptors of their target cell,thereby preventing infection?


A) nucleic acids​
B) ​oligosaccharides
C) ​whey proteins
D) ​DHA
E) ​cholesterol

Correct Answer:

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