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...
Сохранить в:
| Главные авторы: | , , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2021-09-01
|
| Серии: | Antioxidants |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-3921/10/9/1447 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|