Antihypertensive effect of the milk fermented by culturing with various lactic acid bacteria and a yeast
- 1 January 1995
- journal article
- Published by Elsevier in Journal of Fermentation and Bioengineering
- Vol. 80 (3), 294-295
- https://doi.org/10.1016/0922-338x(95)90834-m
Abstract
No abstract availableKeywords
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