Managing hypertension by exploiting microelements and fermented dairy products

Controlar la hipertensión aprovechando los microelementos de las plantas y los productos lácteos fermentados

Muhammad Zohaib Aslama School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Shumaila Firdosb College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China

Li Zhousia School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Xiang Wanga School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Yangtai Liua School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Xiaojie Qina School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Shuo Yanga School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Yue Maa School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, China

Bolin Zhangc D. G Khan section of Punjab Livestock and Dairy Development Department, Dera Ghazi Khan, Pakistan

Qingli Donga School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai, ChinaCorrespondence[email protected]

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Managing hypertension by exploiting microelements and fermented dairy products

Controlar la hipertensión aprovechando los microelementos de las plantas y los productos lácteos fermentados

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Managing hypertension by exploiting microelements and fermented dairy products

Controlar la hipertensión aprovechando los microelementos de las plantas y los productos lácteos fermentados

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