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The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats
Thrombosis is characterized by congenital and acquired procatarxis. Lactic acid bacteria-fermented soybean milk products (FS-LAB) inhibit hepatic lipid accumulation and prevent atherosclerotic plaque formation. However, the therapeutic efficacy of FS-LAB against thrombosis has yet to be investigated...
Autores principales: | KAMIYA, Seitaro, OGASAWARA, Masayoshi, ARAKAWA, Masayuki, HAGIMORI, Masayori |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Bioscience of Microbiota, Food and Health
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034362/ https://www.ncbi.nlm.nih.gov/pubmed/24936368 http://dx.doi.org/10.12938/bmfh.32.101 |
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