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Antihypertensive effect of the milk fermented by culturing with various lactic acid bacteria and a yeast

✍ Scribed by Yuji Kuwabara; Seiichiro Nagai; Noriko Yoshimitsu; Isao Nakagawa; Yasuo Watanabe; Youichi Tamai

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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AMINO ACID COMPOSITION AND NUTRITIONAL I

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