Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2011/FO/C1FO10041F
Reference70 articles.
1. Nonalcoholic Fatty Liver Disease
2. Ethanol metabolism, cirrhosis and alcoholism
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