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Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture
Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture
2016
Zhang GenSheng
Ding XiaoJun
Yu Min
Cheng Jianbo
Ding Jian
Keywords:
Fermentation
Food science
Cholesterol degradation
Cholesterol
Reduction (complexity)
Lactobacillus
Yolk
Chemistry
Correction
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