Abdella, A.; Elbadawy, M.F.; Irmak, S.; Alamri, E.S.
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet. Fermentation 2022, 8, 610.
https://doi.org/10.3390/fermentation8110610
AMA Style
Abdella A, Elbadawy MF, Irmak S, Alamri ES.
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet. Fermentation. 2022; 8(11):610.
https://doi.org/10.3390/fermentation8110610
Chicago/Turabian Style
Abdella, Asmaa, Mohamed F. Elbadawy, Sibel Irmak, and Eman S. Alamri.
2022. "Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet" Fermentation 8, no. 11: 610.
https://doi.org/10.3390/fermentation8110610
APA Style
Abdella, A., Elbadawy, M. F., Irmak, S., & Alamri, E. S.
(2022). Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet. Fermentation, 8(11), 610.
https://doi.org/10.3390/fermentation8110610