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Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on trimethyltin-induced cognitive defects mice
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J. Hong
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M. Kwak
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D. Hwang
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J. Go
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S. Song
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J. Sung
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E. Koh
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J. Kim
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D. Kim
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