{"title":"全天然生物乳筒培养MSC通过激活牛奶的天然乳过氧化物酶LP系统,提高乳制品的安全性、质量和数量,保护人类健康的作用","authors":"Malireddy S Reddy","doi":"10.32474/lojpcr.2023.03.000157","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":473056,"journal":{"name":"LOJ pharmacology & clinical research","volume":"28 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Effect of all-Natural Biological Milk Silo Culture MSC to Protect Human Health by Improving the Safety, Quality and Quantity of the Dairy Food Products through Activation of Milk’s Natural Lactoperoxidase LP System\",\"authors\":\"Malireddy S Reddy\",\"doi\":\"10.32474/lojpcr.2023.03.000157\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":473056,\"journal\":{\"name\":\"LOJ pharmacology & clinical research\",\"volume\":\"28 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LOJ pharmacology & clinical research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32474/lojpcr.2023.03.000157\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LOJ pharmacology & clinical research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32474/lojpcr.2023.03.000157","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Effect of all-Natural Biological Milk Silo Culture MSC to Protect Human Health by Improving the Safety, Quality and Quantity of the Dairy Food Products through Activation of Milk’s Natural Lactoperoxidase LP System