发酵
高脂血症
分泌物
化学
食品科学
业务
生物化学
生物
糖尿病
内分泌学
作者
Tomotaka Nagasawa,Kanji Ishimaru,Shigeki Higashiyama,Yoichiro Hama,Susumu Mitsutake
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (12): 10534-10541
被引量:9
摘要
Post-fermented teas, produced by microbial fermentation, are attracting attention due to their health benefits that reduce the risk of hyperlipidemia and atherosclerosis.
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