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The effect of bacterial fermentation on the antithrombotic properties of polar lipids in ovine milk yogurts

ABSTRACT: The effect of bacterial fermentation on the antithrombotic properties of polar lipids in ovine milk yogurts

PROVIDER: PRJEB30083 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	ERR2982980_1.fastq.gz	Fastqsanger.gz
	ERR2982980_2.fastq.gz	Fastqsanger.gz
	ERR2982981_1.fastq.gz	Fastqsanger.gz
	ERR2982981_2.fastq.gz	Fastqsanger.gz
	ERR2982982_1.fastq.gz	Fastqsanger.gz

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