Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Abstract Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high tempe...
Na minha lista:
| Principais autores: | , , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BMC
2024-05-01
|
| coleção: | Journal of Ethnic Foods |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1186/s42779-024-00232-8 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|