Cite
HARVARD Citation
Chen, J. et al. (2017). Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204. Food & function. 8 (12), pp. 4414-4420. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Chen, J. et al. (2017). Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204. Food & function. 8 (12), pp. 4414-4420. [Online].