6533b82bfe1ef96bd128d18b

RESEARCH PRODUCT

THE GUT-BRAIN AXIS: EFFECTS OF THE PROBIOTIC LACTOBACILLUS FERMENTUM INTRODUCED IN THE DIET OF ETHANOL-FED MICE

Letizia Paladino

subject

Settore BIO/17 - Istologiagut microbiotaheat shock proteinsLactobacillus fermentumgut-brain axiethanolhttps://hdl.handle.net/10447/563684