טוען...
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses
The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antivir...
שמור ב:
| הוצא לאור ב: | Food Control |
|---|---|
| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier Ltd.
2021
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8036130/ https://ncbi.nlm.nih.gov/pubmed/33867696 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodcont.2021.108140 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|