Effect of Lactobacillus-fermented adlay-based milk on lipid metabolism of hamsters fed cholesterol-enriched diet
- Author
- WANG, Chung-Yi1 ; WU, She-Ching2 ; NG, Chang-Chai3 ; SHYU, Yuan-Tay1
[1] Department of Horticulture, National Taiwan University, Taipei, Taiwan, Province of China
[2] Department of Food Science, National Chiayi University, Chiayi, Taiwan, Province of China
[3] Chen Yung Memorial Foundation and Yi Da Biotech, Taipei, Taiwan, Province of China - Source
Food research international. 2010, Vol 43, Num 3, pp 819-824, 6 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Adlay milk Cholesterol Hyperlipidemia Lactobacillus Soymilk
- Keyword (fr)
- Cholestérol Hamster Lactobacillus Lait fermenté Lait soja Lipide Métabolisme Régime alimentaire Bactérie lactique Bactérie Lactobacillaceae Mammalia Produit laitier Rodentia Vertebrata
- Keyword (en)
- Cholesterol Hamster Lactobacillus Cultured milk Soybean milk Lipids Metabolism Diet Lactic acid bacteria Bacteria Lactobacillaceae Mammalia Dairy product Rodentia Vertebrata
- Keyword (es)
- Colesterol Hamster Lactobacillus Leche fermentada Leche soya Lípido Metabolismo Régimen alimentario Bacteria láctica Bacteria Lactobacillaceae Mammalia Producto lácteo Rodentia Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23055594
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2009.11.020 
https://dx.doi.org/10.1016/j.foodres.2009.11.020
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