Cite
HARVARD Citation
Qian, F. et al. (2020). In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk. Food science & nutrition. 8 (1), pp. 48-57. [Online].
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Qian, F. et al. (2020). In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk. Food science & nutrition. 8 (1), pp. 48-57. [Online].