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홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

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국문 초록

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영문 초록

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2...

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목차

Introduction
Materials and Methods
Results and Discussion
Conclusions

해당 간행물 수록 논문

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity
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