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Effect of cultured white soft cheese on the histopathological changes in the kidneys and liver of albino rats
Three different types of lactic acid bacteria (Lactobacillus helveticus, Lactobacillus rhamnosus and Streptococcus thermophilus S(3855)) were used to manufacture white soft cheese. The resultant white soft cheeses were pickled for 28 days at refrigerator temperatures and were fed to the experimental...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8847355/ https://www.ncbi.nlm.nih.gov/pubmed/35169197 http://dx.doi.org/10.1038/s41598-022-06522-y |