Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet-Reference-Cited by-同舟云学术

Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet

Published:2017-05 Issue: Volume:32 Page:324-332
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Ding Wurong,Shi Chao,Chen Ming,Zhou Jianwei,Long Ruijun,Guo Xusheng^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference44 articles.

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4. In vitro cholesterol-lowering activity of Lactobacillus plantarum, and Lactobacillus paracasei, strains isolated from the Italian Castelmagno PDO cheese;Belviso;Dairy Science and Technology,2009

5. Investigation on yak milk products and their traditional process craft of Daocheng country;Cao,2004

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