Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats
Keywords: میکروارگانیسم اصلاح شده ژنتیکی; riboflavin; lactic acid bacteria; fermented milk; genetically modified microorganism; EGRAC; erythrocyte glutathione reductase activation coefficient; FAD; flavin adenine dinucleotide;