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Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd

Article ID Journal Published Year Pages File Type
7584486 Food Chemistry 2018 9 Pages PDF
Keywords
angiotensin-converting enzyme inhibitorsHypocholesterolemiaProbioticsTea polyphenols
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd
Authors
Sahoo Moumita, Bhaskar Das, Archana Sundaray, Sanghamitra Satpathi, P. Thangaraj, S. Marimuthu, R. Jayabalan,
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Journal
Food Chemistry
Journal: Food Chemistry
Related Categories
angiotensin-converting enzyme inhibitors
Hypocholesterolemia
Probiotics
Tea polyphenols
Analytical Chemistry
Chemistry (General)
Electrochemistry
Inorganic Chemistry
Organic Chemistry
Physical and Theoretical Chemistry
Spectroscopy
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