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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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Title
Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products
Published in
Frontiers in Food Science and Technology, October 2022
DOI 10.3389/frfst.2022.955990
Authors

Kriti Ghatani, Subarna Thapa, Priya Chakraborty

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 8 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 8 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 2 25%
Other 1 13%
Unknown 5 63%
Readers by discipline Count As %
Unspecified 2 25%
Unknown 6 75%