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Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice
This study was performed to evaluate the antioxidant activity of yogurt fermented at low temperature and the anti-inflammatory effect it has on induced colitis with 2.5% dextran sodium sulfate (DSS) in Balb/c mice. Yogurt premix were fermented with a commercial starter culture containing Lactobacill...
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| Pubblicato in: | Food Sci Anim Resour |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411250/ https://ncbi.nlm.nih.gov/pubmed/30882084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e13 |
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