Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products

Overview of attention for article published in Frontiers in Food Science and Technology, October 2022

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New Research: Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products https://t.co/uEqDNkj9J5 #FoodScienceandTechnology

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