https://www.selleckchem.com/products/ctpi-2.html
Therefore, anaerobic solid-state co-fermentation of lentils using B. subtilis natto may promote the multiplication of LAB and enhance the antioxidant activity of fermented lentil products. PRACTICAL APPLICATION Simple and efficient food handling is more suitable for industrial production. Co-fermentation is a good method to optimize the fermentation process. Co-culture technology has high potential in terms of functionality and antioxidant capacity.We treated successfully a man with a femoral artery pseudoaneurysm by ultrasonography-guid
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