Publication | Open Access

Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet

NutritionProbioticFood FermentationCholesterol-lowering PotentialsLipid NutritionAnimal NutritionLactic Acid BacteriaFood MicrobiologyMicrobiologyPublic HealthMetabolismHigh-cholesterol DietHealth Sciences