Information for "Fermentation associated with Danggui Buxue Tang a historical Oriental plant based combination together with Lactobacillus plantarum increases the antidiabetic characteristics regarding plant based product or service"
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Basic information
| Display title | Fermentation associated with Danggui Buxue Tang a historical Oriental plant based combination together with Lactobacillus plantarum increases the antidiabetic characteristics regarding plant based product or service |
| Default sort key | Fermentation associated with Danggui Buxue Tang a historical Oriental plant based combination together with Lactobacillus plantarum increases the antidiabetic characteristics regarding plant based product or service |
| Page length (in bytes) | 3,497 |
| Page ID | 1407389 |
| Page content language | English (en) |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
Page protection
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
Edit history
| Page creator | Smashriddle7 (Talk | contribs) |
| Date of page creation | 08:23, 26 April 2024 |
| Latest editor | Smashriddle7 (Talk | contribs) |
| Date of latest edit | 08:23, 26 April 2024 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 1 |
| Recent number of distinct authors | 1 |
