Cholesterol Assimilation of Two Probiotic Strains of Lactobacillus casei used as Dairy Starter Cultures
Background and Objective: Consumption of milks fermented with lactic acid bacteria has been shown to improve lipid profiles; however, the mechanisms underlying this improvement are not clear. Using in vitro analyses, the aim of this study was to investigate how Lactobacillus casei strains AP and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2021-03-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | https://journals.sbmu.ac.ir/afb/article/view/30661 |