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In vitro anti‐inflammatory properties of fermented pepino (Solanum muricatum) milk by γ‐aminobutyric acid‐producing Lactobacillus brevis and an in vivo animal model for evaluating its effects on hypertension
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Vincent Hung‐Shu Chang Tsai‐Hsin Chiu Szu‐Chieh Fu 《Journal of the science of food and agriculture》2016,96(1):192-198