Zhang, S.; Xu, L.; Zhu, C.; Li, J.; Fu, Y.; Shuang, W.; Chen, L.
Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways. Foods 2025, 14, 867.
https://doi.org/10.3390/foods14050867
AMA Style
Zhang S, Xu L, Zhu C, Li J, Fu Y, Shuang W, Chen L.
Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways. Foods. 2025; 14(5):867.
https://doi.org/10.3390/foods14050867
Chicago/Turabian Style
Zhang, Shiqi, Limei Xu, Chenglin Zhu, Jing Li, Yu Fu, Weiming Shuang, and Lianhong Chen.
2025. "Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways" Foods 14, no. 5: 867.
https://doi.org/10.3390/foods14050867
APA Style
Zhang, S., Xu, L., Zhu, C., Li, J., Fu, Y., Shuang, W., & Chen, L.
(2025). Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways. Foods, 14(5), 867.
https://doi.org/10.3390/foods14050867
