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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.
Cho, Won-Young; Hong, Go-Eun; Lee, Ha-Jung; Yeon, Su-Jung; Paik, Hyun-Dong; Hosaka, Yoshinao Z; Lee, Chi-Ho.
Affiliation
  • Cho WY; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Hong GE; Lab Supervisor, Factory, Royal Canin Korea, Jeollabuk-do 54325, Korea.
  • Lee HJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Yeon SJ; Department of Food Science and Biotechnology, Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Gangwon-do 24341, Korea.
  • Paik HD; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Hosaka YZ; Faculty of Agriculture, Joint Department of Veterinary Medicine, Tottori University, Tottori 680-8550, Japan.
  • Lee CH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Foods ; 9(5)2020 May 06.
Article in En | MEDLINE | ID: mdl-32384659
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2020 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2020 Document type: Article Country of publication: