Co-Fermentation by <i>Lactobacillus brevis</i> B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt
The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2021-09-01
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| Serier: | Antioxidants |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2076-3921/10/9/1447 |
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