Cite
HARVARD Citation
Morifuji, M. et al. (2017). Milk Fermented by Lactic Acid Bacteria Enhances the Absorption of Dietary Sphingomyelin in Rats. Lipids. 52 (5), pp. 423-431. [Online].
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Morifuji, M. et al. (2017). Milk Fermented by Lactic Acid Bacteria Enhances the Absorption of Dietary Sphingomyelin in Rats. Lipids. 52 (5), pp. 423-431. [Online].