Cholesterol-lowering lactic acid bacteria isolated from the naturally fermented soybean sauces and their effects on serum cholesterol levels in rats

doi:10.13995/j.cnki.11-1802/ts.017244

GUO Jingjing, ZHANG Pengfei, CAO Chengxu, ZOU Tingting, WU Rina

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 15-24.

PDF(3706 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 15-24. DOI: 10.13995/j.cnki.11-1802/ts.017244

Cholesterol-lowering lactic acid bacteria isolated from the naturally fermented soybean sauces and their effects on serum cholesterol levels in rats

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 15-24 https://doi.org/10.13995/j.cnki.11-1802/ts.017244

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3706 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-03-12	2019-01-25
Issue Date
2019-02-21

Please choose a citation manager

Content to export