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Hypolipidemic and anti-inflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in animal model

Hypolipidemic and anti-inflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in animal model

저자

Ji Hon Koh

저널 정보

Journal of Dairy Science

출간연도

2016

링크

Ji Hon Koh, Nam Su Oh, Mi Ri Park, Younghoon Kim, and Sae Hun Kim. 2016. Hypolipidemic and anti-inflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in animal model. Journal of Dairy Science. 99(12):9415-9423 (IF=2.94).