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Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on trimethyltin-induced cognitive defects mice.

Go J, Kim JE, Kwak MH, Koh EK, Song SH, Sung JE, Kim DS, Hong JT, Hwang DY.

Nutr Neurosci · 2015-04-29

DOI: 10.1179/1476830515y.0000000025PMID: 25923962

A bibliographic record traceable to Europe PMC. Türkçe başlık: makine çevirisi, editoryal kontrol bekliyor.

Records come from scientific sources. Bibliographic counts do not represent completed translations or editorial approvals.

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