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Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats
J. Dairy Sci. LeBlanc et al. 88: 3435

Interpretive Summary

Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats

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This Article
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