The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

Jung, S., Sirirat, R., Kim, A., Amen, R., Kaur, A., Ianchis, A., … Sabaté, J. (2020). The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease. Current Developments in Nutrition, 4, nzaa045_042. https://doi.org/10.1093/cdn/nzaa045_042