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Journal: Foods, 2020
Volume: 9
Number: 594
594
Article: Effect of Yogurt Fermented by Lactobacillus Fermentum TSI and L. Fermentum S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity
Authors: by Won-Young Cho, Go-Eun Hong, Ha-Jung Lee, Su-Jung Yeon, Hyun-Dong Paik, Yoshinao Z. Hosaka and Chi-Ho Lee
Link: https://www.mdpi.com/2304-8158/9/5/594

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