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Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 35:1194-1199
Effects of Korean traditional soybean fermented foods on weight reduction and lipid lowering activities were studied using Spraque-Dawley (SD) rats fed a high fat diet. The rats were raised for four weeks after adaptation period on either a normal di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b91ebec19aa47a3be6b8f4d86a927278
https://doi.org/10.3746/jkfn.2006.35.9.1194
https://doi.org/10.3746/jkfn.2006.35.9.1194
