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    Effect of Fermented Food Products as Vitamin K Dietary Sources on the Development of Atherosclerotic Lesions in ApoE/LDLR<sup>−/−</sup> Mice

    Effect of Fermented Food Products as Vitamin K Dietary Sources on the Development of Atherosclerotic Lesions in ApoE/LDLR<sup>−/−</sup> Mice by Magdalena Franczyk-Żarów, Barbara Czosnowska, Hayat Aragaw Hassen, Agata Strojewska, Izabela Czyzynska-Cichon, Agnieszka Kij, Renata B. Kostogrys

    Published 2024-02-01
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