ArticleFood science and biotechnology2026
Lipid-lowering effects of lactic acid bacteria-fermented Chinese cabbage roots.
Byung-Min Oh et al.PubMed ↗Full text ↗Publisher ↗
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ArticleFood science and biotechnology2026
Byung-Min Oh et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.