Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama, Japan
Research Laboratories for Brewing Technologies, Kirin Company, Limited, Yokohama, Japan
Laboratory of Physiology, Faculty of Nutrition, Kobe Gakuin University, Kobe, Japan
Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama, Japan
Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama, Japan
Research Laboratories for Health Science and Food Technologies, Kirin Company, Limited, Yokohama, Japan
Central Laboratories for Key Technologies, Kirin Company, Limited, Yokohama, Japan
Central Laboratories for Key Technologies, Kirin Company, Limited, Yokohama, Japan
Formerly, Department of Haematology, School of Medicine, Cardiff University, UK
Laboratory of Physiology, Faculty of Nutrition, Kobe Gakuin University, Kobe, Japan
Copyright © 2014 Hiromasa Ooe, Masaru Kato, Kanae Hyodo, Keiko Nakashima, Hiroshi Ashigai, Kyoko Kato, Toshinori Sasaki, Yuko Fukushima, John C. Giddings, Junichiro Yamamoto et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ooe, H. , Kato, M. , Hyodo, K. , Nakashima, K. , Ashigai, H. , Kato, K. , Sasaki, T. , Fukushima, Y. , Giddings, J. and Yamamoto, J. (2014) Antithrombotic Effects of Different Strains of Lactic Acid Bacteria.
Health,
6, 2433-2443. doi:
10.4236/health.2014.618280.