Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats-Reference-Cited by-同舟云学术

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Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats

Published:2013-08-31 Issue:4 Volume:33 Page:435-438
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Jin-Wook,Pyun Chang-Won,Hong Go-Eun,Han Kyu-Ho,Choi Kang-Duk,Lee Chi-Ho

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201326940561984.pdf

Reference17 articles.

1. Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactose-hydrolysed condensed whey on serum cholesterol and triacylglycerol levels in rats

2. Effects of Lactobacillus plantarum CIB 001 on Lipid Metabolism of Hypercholesterolemic Rats

3. Estimation of the Concentration of Low-Density Lipoprotein Cholesterol in Plasma, Without Use of the Preparative Ultracentrifuge

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of cholesterol-lowering starter cultures in smoked sausages on the formation of bioactive peptides and lipid profile in triton-induced hyperlipidemic rats;IOP Conference Series: Earth and Environmental Science;2019-09-01

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