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

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|96|1|192-198

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.96, Iss.1, 2016-01, pp. : 192-198

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