PubMed:25391267 / 195-413 JSONTXT

{"project":"PubMed_ArguminSci","denotations":[{"id":"T2","span":{"begin":0,"end":218},"obj":"DRI_Background"}],"text":"The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium"}

{"project":"Goldhamster2_Cellosaurus","denotations":[{"id":"T3","span":{"begin":194,"end":198},"obj":"CVCL_9T77|Transformed_cell_line|Mus musculus"}],"text":"The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium"}

{"project":"GoldHamster","denotations":[{"id":"T22","span":{"begin":76,"end":80},"obj":"PR:Q12980"},{"id":"T23","span":{"begin":76,"end":80},"obj":"PR:Q24151"},{"id":"T24","span":{"begin":76,"end":80},"obj":"PR:Q8VIJ8"},{"id":"T25","span":{"begin":76,"end":80},"obj":"PR:000032121"},{"id":"T26","span":{"begin":83,"end":87},"obj":"UBERON:0001913"},{"id":"T29","span":{"begin":112,"end":123},"obj":"28393"},{"id":"T27","span":{"begin":112,"end":123},"obj":"CHEBI:422"},{"id":"T28","span":{"begin":112,"end":123},"obj":"CHEBI:78320"},{"id":"T30","span":{"begin":112,"end":123},"obj":"D019344"},{"id":"T31","span":{"begin":112,"end":123},"obj":"CHEBI:42111"},{"id":"T32","span":{"begin":112,"end":123},"obj":"CHEBI:28358"},{"id":"T33","span":{"begin":112,"end":123},"obj":"D019344"},{"id":"T35","span":{"begin":124,"end":136},"obj":"GO:0006113"},{"id":"T38","span":{"begin":142,"end":161},"obj":"1592255"},{"id":"T37","span":{"begin":142,"end":161},"obj":"D007780"},{"id":"T39","span":{"begin":142,"end":161},"obj":"1582"},{"id":"T41","span":{"begin":167,"end":193},"obj":"1308"},{"id":"T42","span":{"begin":167,"end":193},"obj":"D048249"},{"id":"T43","span":{"begin":194,"end":198},"obj":"CVCL_9T77"}],"text":"The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium"}