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Journal: FermentationVolume: 7Number: 52
Article: Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity
- Authors:
- Bao Zhong1,2,
- Eun-Gyung Mun1 and
- Jin-Xi Wang1
- et al.
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