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Milk Fermented by Lactic Acid Bacteria Enhances the Absorption of Dietary Sphingomyelin in Rats

Crossref DOI link: https://doi.org/10.1007/s11745-017-4247-0

Published Online: 2017-03-29

Published Print: 2017-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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