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Journal: Fermentation, 2021
Volume: 7
Number: 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:
by
Bao Zhong, Eun-Gyung Mun, Jin-Xi Wang and Youn-Soo Cha
Link:
https://www.mdpi.com/2311-5637/7/2/52
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