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Author: Fengping Pang
1 Articles are founded.
Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
Korean J Food Sci Anim Resour 2018;38(6):1144-1154.
https://doi.org/10.5851/kosfa.2018.e32
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https://doi.org/10.5851/kosfa.2018.e32